Updated: Feb 28
An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free Strawberry-Feta Salad recipe that makes approximately 4 servings, taking about 5 minutes to prepare, with no additional cook time.
When I started blogging, I swore I would never add salad recipes. I also never thought my salads would be so delicious–but here we are. This recipe is ridiculously simple (only 4 ingredients), yet remarkably delicious and equally refreshing.
Something told me these ingredients would pair well with my Deep-Fried Cauliflower Steak recipe, and I was absolutely correct. These two dishes complement each other so well; it's like they were made for each other. Then add in the Parmesan-Ranch Crusted Potatoes, and it's heavenly.
If cauliflower steak isn't quite your thing, that's okay. This salad is great for any side, appetizer, or even by itself, especially during warmer weather. the strawberries and feta kiss the tomato so perfectly that it quenches thirst and delivers incredible flavor. We enjoyed this salad topped with Sir Kensington's Raspberry Pink Peppercorn Dressing, which I eventually want to try to remake at home for cleaner ingredients.
So without further ado, I introduce my take on a Strawberry-Feta Salad recipe. I think it's safe to say you'll enjoy it as much as my family. Since I am allergic to soy and have adapted to a plant-based lifestyle (no meat or dairy), this recipe is vegan-friendly, plant-based, soy-free, dairy-free, and gluten-free.
1 oz. lettuce
Plant-based feta cheese (to taste)
Gather the ingredients, preferably organic: lettuce, tomato, strawberries, and plant-based feta cheese.
After gathering the ingredients, combine the in a large bowl. Serve with dressing of choice. I used Sir Kensington's Raspberry Pink Peppercorn Dressing.