Easy and refreshing strawberry salad with a vinaigrette poppy seed dressing. It’s a classic go-to summer salad perfect for any occasion!

Quick and easy to make with no cooking required, this is perfect to serve as an appetizer or side salad, or easy to customize with protein for a light lunch.

Strawberry salad served on a white plate with a text overlay
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I’m continuing to freshen things up this spring with a strawberry salad and vinaigrette poppy seed dressing. We’re eating salads almost daily now, which means I have to keep mixing it up.

This salad is a fresh update on a long-time favorite. It’s light, slightly sweet and of course, easy to make. The dressing adds such an amazing flavor to this summer salad, without taking almost any time at all.

I love summer salads because it gives me the opportunity to fill them with all my favorite fresh fruits. So, of course, I had to make this strawberry salad because is summer really complete without one?

The fresh strawberries add just the right amount of sweetness to pair perfectly with the tangy flavors in the rest of the salad.



  • Olive oil – I like to use a good quality extra virgin olive oil when I make dressings, but standard olive oil will also work.
  • Vinegar – I like to use a fruit based vinegar like orange or raspberry in this vinaigrette. They are fruity and tart at the same time and add extra flavor to the dish.
  • Dijon Mustard and Garlic – A little mustard and minced garlic in any salad dressing adds a really pleasing tang.
  • Poppy Seeds – Add texture and color to the dressing and have a slight nutty taste to them.
Strawberry salad with poppy seed dressing served with a fork


  • Mixed Greens – Use your favorite mixed greens as a base for the salad. I like to use the pre bagged salads to save time chopping.
  • Strawberries – Use the ripest strawberries you can as they will be the sweetest. If you can, buy organic.
  • Cheese – I like to use creamy blue cheese or goats cheese in this salad. Both work really well with the strawberries and help to cut through the sweetness.
  • Sliced Almonds – Finish the salad with sliced almond to add texture to the salad.


You can add a little protein with this amazing Baked Chicken Breast!

Close up of a fresh salad served with a gold fork

Tips from My Test Kitchen

  • If you want to make this salad ahead of time, you can make the dressing and keep it in an airtight container for up to 5 days. It’s best not to dress the salad until just before serving or the salad can be come soggy.
  • You can easily make this salad vegan by using a dairy-free cheese and you can make it into a fuller meal by adding chicken or steak.
  • Be sure to wash your salad ingredients and then spin them so that they stay crispy and don’t have excess water.
5 from 3 votes
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Strawberry Salad with Poppy Seed Vinaigrette

Easy and refreshing strawberry salad with a vinaigrette poppy seed dressing. It’s a classic go-to summer salad perfect for any occasion!
Prep: 3 minutes
Total: 3 minutes
Servings: 4 servings
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  • cup extra virgin olive oil
  • cup raspberry vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon poppy seeds


  • 10 ounces mixed greens
  • 1 cup strawberries medium size, sliced thin
  • ½ cup blue cheese crumbled
  • ½ cup sliced almonds


  • In a jar, add olive oil, vinegar, mustard, garlic and poppy seeds in a jar and shake well to combine or alternatively, add to a mixing bowl and whisk vigourously.
    ⅓ cup extra virgin olive oil, ⅔ cup raspberry vinegar, 1 teaspoon dijon mustard, 1 teaspoon minced garlic, 1 teaspoon poppy seeds
  • In a large salad or mixing bowl, add greens and strawberries. Drizzle with dressing just before serving, toss and top with blue cheese and almonds.
    10 ounces mixed greens, 1 cup strawberries, ½ cup blue cheese, ½ cup sliced almonds

Julie’s Tips

Wash and spin ingredients to eliminate water to keep your salad crispy. 
Toss just before serving.


Vinegar – Orange vinegar or your favorite.
Cheese – Goat cheese or creamy gorgonzola.
Nuts – Pecans, walnuts and candied nuts also pair well.


Store dressing in an airtight container refrigerated up to 5 days. Toss with salad just before serving.
Calories: 249kcal | Carbohydrates: 6g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 205mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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5 from 3 votes (2 ratings without comment)

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