This berry salad brings together fresh strawberries and blueberries with lamb's lettuce, arugula, cooked chickpeas, and creamy feta cheese. I put it together in just 10 minutes, making it a fresh and vibrant choice for a quick lunch, starter, or side. The quantities make two servings, and you can easily swap the greens for whatever you like best.
What I love about this berry salad is the contrast between the natural sweetness of the fruit, the salty kick from the feta, and the crunch of the mixed seeds. The dressing made with mustard, honey, lemon juice, and black pepper brings all those flavors together effortlessly. The chickpeas give it plenty of substance, so it feels much more satisfying than just a simple bowl of greens.
If you love pairing fruit and cheese, I highly recommend the watermelon and buffalo mozzarella salad and the watermelon, ham, and goat cheese salad.
Tips and tricks for making berry salad
Use any other leafy green if you don't care for lamb's lettuce.
Berries are packed with antioxidants; feel free to use just strawberries or just blueberries if that's what you have on hand.
You can dress it with whatever dressing you love most.
Yes, but keep the dressing and the seeds separate, adding them right before serving. Store the rest of the ingredients in the fridge in airtight containers, making sure the greens and fruit are thoroughly dry; for the best texture, prepare it at most one day in advance.
Yes, you can use just strawberries or just blueberries if you don't have both. Keep the rest of the ingredients the same and adjust the honey and lemon in the dressing according to the fruit's sweetness.
You can swap it for fresh farmer's cheese or well-drained fresh mozzarella. Since both are milder than feta, taste the dressed salad before serving and adjust the seasoning to your liking.
