If you’re like me, you’re always on the hunt for that one meal that feels like sunshine on a plate—light, satisfying, and bursting with bright, fresh flavor. Enter this Grilled Dijon Citrus Salmon & Salad—it’s one of those easy recipes that feels fancy enough for a dinner party but quick enough for a healthy weeknight meal.

This recipe brings together tender grilled salmon—crisped up perfectly on the skin side—and a fresh salad packed with crunchy radishes, creamy avocado, crisp cucumber, and herby dill. Topped off with tangy blue cheese crumbles and drizzled with a zippy Dijon citrus vinaigrette, every bite hits all the right notes: bright, savory, creamy, and just a little tangy.

So, let’s break it down—what makes this dish so special, and how can you recreate it at home without fuss?

More Salad Recipes:

• Fresh Summer Panzanella Salad Recipe
• The Best Chicken Caesar Salad with Homemade Dressing
• Refreshing Strawberry Spinach Salad Recipe You’ll Want on Repeat
• Grilled Balsamic Marinated Steak Salad With Spinach and Feta Cheese

How To Make Grilled Dijon Citrus Salmon With Side Salad

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Ingredients

• Dijon Citrus Vinaigrette:

• 6 tablespoons of extra virgin olive oil

• Juice of one large lemon (about 3 tablespoons)

• 3 teaspoons Dijon mustard

• Sea salt and black pepper to taste

• Grilled Salmon:

• 4 4-oz. salmon filets (with skin so that it is crispy when cooked)

• 1 T. Extra Virgin Olive Oil

• Sea Salt u0026 Black Pepper To Taste

• For The Salad:

• 3 cups mixed salad greens, torn into bite-size pieces

• 1 medium avocado, sliced

• 1/2 cup sliced radishes

• 1/4 cup fresh dill

• 1/2 cup thinly sliced cucumber

• 1/4 cup crumbled blue cheese

• Black Sesame Seeds, to taste (optional)

• For The Dressing:

• 1/4 cup sour cream

• 1/2 Large Lemon, juiced

• Sea Salt u0026 Black Pepper To Taste

The Secret’s in the Vinaigrette

I’m a big believer that a good vinaigrette can turn even a simple piece of fish into something you’d happily pay for at a fancy bistro. This Dijon citrus vinaigrette is so simple, yet it brings so much punch to the party. All you need is:

• 6 tablespoons of extra virgin olive oil
• Juice of one large lemon (about 3 tablespoons)
• 3 teaspoons Dijon mustard
• Sea salt and black pepper to taste

Just whisk it all together in a small bowl and taste it—don’t be shy about adjusting the seasoning to get it just how you like it. If you like a little extra tang, add another squeeze of lemon. Want it spicier? Add a bit more Dijon. You’re the boss here!

Let’s Talk Salmon

Salmon is one of my favorite fish to grill—it’s hearty, it holds together well, and the skin crisps up beautifully if you leave it on. For this recipe, you’ll want four 4-ounce salmon fillets, skin on.

Start by patting them dry with paper towels (this helps the skin get nice and crisp), then season with sea salt and freshly cracked black pepper. Next, spoon a tablespoon of that delicious Dijon citrus vinaigrette over each fillet. Let them rest for about five minutes—this gives the flavors time to soak in while you prep the salad.

When you’re ready to cook, heat a tablespoon of olive oil in a stove-top grill pan over medium heat. Carefully add the salmon fillets skin-side down and cook for about 3-5 minutes per side—but remember, the exact cook time depends on the thickness of your fillets and how cold they were when you started.

The salmon is done when it flakes easily with a fork and is still slightly pink in the center (unless you prefer it fully cooked through).

Build That Gorgeous Salad

While the salmon is sizzling away, get your salad base ready. I love how simple but flavorful this combination is. On each plate, arrange:

• 3 cups mixed salad greens, torn into bite-size pieces
• 1 medium avocado, sliced
• 1/2 cup sliced radishes
• 1/4 cup fresh dill
• 1/2 cup thinly sliced cucumber

The dill really makes this salad feel fresh and summery, so don’t skip it! If you’re a fan of extra crunch, you could even throw in some thinly sliced red onion or a few cherry tomatoes for more color.

The Creamy Salad Dressing

To add a little extra richness, this salad gets a few dollops of a quick, creamy dressing made from:

• 1/4 cup sour cream
• Juice from half a large lemon
• Sea salt and black pepper to taste

Just stir it all together until smooth—so easy, but it brings a lovely tang that balances the vinaigrette and the richness of the salmon.

Bringing It All Together

When the salmon is done, place one fillet on each salad plate right on top of the greens. Spoon a few dollops of the creamy dressing around the salad, then sprinkle with 1/4 cup of crumbled blue cheese and a sprinkle of black sesame seeds, if you like a little extra pop and crunch.

Finally, give the whole thing another light drizzle of the Dijon citrus vinaigrette for that final bright, zesty touch.

Tips & Serving Ideas

• Serve Immediately: This salad is best enjoyed fresh while the salmon is warm and the greens are crisp.
• Pair with Wine: A crisp Sauvignon Blanc or a lightly oaked Chardonnay goes beautifully with the citrusy salmon.
• Make It Yours: Swap the blue cheese for feta or goat cheese if that’s what you have on hand. Don’t love radishes? Add sliced bell peppers instead.

Why You’ll Love This Meal

Besides being downright delicious, this recipe is healthy, balanced, and super satisfying. The healthy fats from the salmon and avocado keep you full, while the fresh veggies and zippy dressing wake up your taste buds without weighing you down.

Plus, it’s all done in about 30 minutes, so it’s totally doable on a busy weeknight but special enough for a weekend dinner with friends or family.

If you’re cooking for more than four, you can easily double the recipe—just make a bigger batch of vinaigrette and salad, and grill as many fillets as you need.

So, the next time you’re craving something fresh, flavorful, and satisfying, give this Grilled Dijon Citrus Salmon & Salad a try. It’s easy, delicious, and guaranteed to impress—whether you’re making it for yourself or for a table full of hungry guests.

Grilled Dijon Citrus Salmon with Fresh Summer Salad

Recipe by AdviceFromNobodyCourse: Salads, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

500

kcal

The cook time for salmon depends on the internal starting temperature and the thickness of the fillets. Fillets should flake easily with a fork when finished.

Ingredients

• Dijon Citrus Vinaigrette:

• 6 tablespoons of extra virgin olive oil

• Juice of one large lemon (about 3 tablespoons)

• 3 teaspoons Dijon mustard

• Sea salt and black pepper to taste

• Grilled Salmon:

• 4 4-oz. salmon filets (with skin so that it is crispy when cooked)

• 1 tablespoon Extra Virgin Olive Oil

• Sea Salt & Black Pepper To Taste

• For The Salad:

• 3 cups mixed salad greens, torn into bite-size pieces

• 1 medium avocado, sliced

• 1/2 cup sliced radishes

• 1/4 cup fresh dill

• 1/2 cup thinly sliced cucumber

• 1/4 cup crumbled blue cheese

• Black Sesame Seeds, to taste (optional)

• For The Dressing:

• 1/4 cup sour cream

• Juice from half a large lemon

• Sea salt and black pepper to taste

Directions

• Prepare Dijon citrus vinaigrette by whisking together olive oil, 3 Tbs. lemon juice, and Dijon mustard in a small bowl. Season to taste with sea salt and black pepper. Set aside.
• Season salmon filets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
• Meanwhile, arrange lettuce, avocado, radishes, dill, and cucumber on serving plates. Set aside.
• Heat one tablespoon of olive oil in a stove-top grill pan over medium heat. Add salmon filets and cook 3-5 minutes per side to desired degree of doneness.
• Add one salmon filet to each salad plate.
• Add a few dollops of salad dressing to each salad.
• Sprinkle each salad with blue cheese and sesame seeds.
• Lightly drizzle salmon (and salad) with additional Dijon Citrus Vinaigrette, if desired

If you’ve ever sat seaside at a cozy taverna in Greece, there’s a good chance you’ve dipped a crispy ring of fried squid—Kalamarakia Tiganita, as the Greeks lovingly call it—into a garlicky sauce while watching the waves roll in. Well, today, we’re bringing that same delicious energy right into your kitchen with this Crispy Calamari Salad.

This isn’t just your average green salad tossed with some store-bought croutons. Oh no—this salad is topped with light, golden calamari rings, fried just right so they stay tender inside but deliciously crispy on the outside. To make it even better, there’s a zesty, creamy sauce that does double duty as both a salad dressing and a dipping sauce for your calamari. So every bite is crunchy, cool, and full of bright, fresh flavor.

Trust me—once you make this, your ordinary dinner salads will never look the same again.

More Salad Recipes:

• Fresh Summer Panzanella Salad Recipe
• The Best Chicken Caesar Salad with Homemade Dressing
• Refreshing Strawberry Spinach Salad Recipe You’ll Want on Repeat
• Grilled Balsamic Marinated Steak Salad With Spinach and Feta Cheese

Why You’ll Love This Crispy Calamari Salad

First of all, let’s talk about texture. The hot, crispy calamari paired with cold, crisp salad greens and juicy tomatoes is a match made in flavor heaven. Then you’ve got the creamy, tangy dressing with just a hint of garlic and lemon to tie it all together.

And the best part? It’s surprisingly easy to pull off at home—just a little prep and a quick fry, and you’ll be sitting down to a restaurant-worthy salad in no time.

Plus, if you’ve ever felt intimidated about frying seafood at home, this recipe is about to be your new go-to. With just a few tips (like using sparkling water in the marinade and bread flour for a crunchier coating), you’ll master that perfect crisp without any greasy mishaps.

How To Make This Calamari Salad

Let’s break down what goes into this salad, because every part has a purpose:

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Ingredients For Calamari Salad

• For the Calamari Soak

• ½ cup sparkling water (trust me, this makes it extra light!)

• ½ large lemon, juiced

• ¼ teaspoon baking soda

• ½ teaspoon sugar

• ⅛ teaspoon salt

• 15 oz. fresh or thawed calamari

• For The Salad Dressing/ Dipping Sauce:

• 1½ cups panko bread crumbs (or make your own from day-old bread)

• ½ cup almonds

• 1 clove garlic, minced

• ½ large lemon, juiced

• 2½ tablespoons extra virgin olive oil

• 6 tablespoons plain Greek yogurt

• 3 tablespoons mayonnaise

• Salt, to taste

• For The Fry Coating:

• 1 cup all-purpose flour (or bread flour for extra crispiness)

• 2 tablespoons yellow cornmeal

• ½ teaspoon salt

• 2½ cups vegetable oil (for frying)

• For The Salad:

• 4–5 cups mixed salad greens (your favorites)

• 1 medium shallot, sliced thin

• 1 cup cherry tomatoes, halved

• 1 English cucumber, sliced

Step-By-Step Guide

1. Soak the Calamari

Start by giving the calamari a little spa treatment—combine sparkling water, lemon juice, baking soda, sugar, and salt in a big bowl. Add the calamari and let it chill in the fridge for about 2 hours. This step keeps the squid tender and gives you that melt-in-your-mouth texture.

2. Make the Dressing / Sauce

If you’re using day-old bread for your crumbs, blitz it in a food processor first. Next, toss in the almonds and pulse again until you have a nice, crumbly texture. Add panko if you’re skipping homemade crumbs. Stir in the garlic, lemon juice, olive oil, yogurt, and mayo. Give it a taste and add salt as needed. Pop this creamy goodness in the fridge to let the flavors mingle.

3. Prep the Salad Base

While the calamari marinates, prep your salad bowls. Divide the fresh greens among four plates, then scatter sliced shallots, juicy tomatoes, and crunchy cucumbers over each one.

4. Heat Up for Fry Time

When your calamari is done soaking, drain it well in a colander—but don’t rinse or dry it. The slight moisture helps the coating stick. Combine the flour, cornmeal, and salt in a bowl.

Heat the vegetable oil in a deep pot to about 340˚F—this is the magic number for crispy calamari without greasy sogginess. (Pro tip: using a thermometer is super helpful here!)

5. Fry to Perfection

Line a plate with a double layer of paper towels to catch any extra oil. Dredge the calamari in the flour mixture a few pieces at a time. Shake off the extra flour, then test the oil by dipping a corner of a ring in—if it sizzles, you’re good to go!

Fry a few rings at a time for 1 to 3 minutes, just until they’re golden. Don’t overcrowd the pot or the oil temp will drop and you’ll lose that perfect crunch.

Transfer each batch to the paper towels while you fry the rest.

6. Assemble and Serve

Drizzle the salad dressing generously over the greens and veggies, then pile on the crispy calamari. Give everything a pinch of salt and a crack of fresh pepper. Serve extra sauce on the side for dipping—because who doesn’t love a little double dip?

Tips for Crispy Calamari Success

• Use bread flour instead of all-purpose for the fry coating if you want an even crunchier bite.
• Keep that oil at 340˚F for best results. Too hot and the coating will burn; too cool and it’ll soak up oil.
• Fry in small batches—patience makes perfect!

This Crispy Calamari Salad is fresh, crunchy, and downright crave-worthy. It makes a killer lunch, a light dinner, or even a fancy appetizer when you’re hosting friends.

One bite, and you’ll swear you’re somewhere on the Greek coast, fork in one hand and a cold glass of wine in the other.

So grab some calamari, heat up that oil, and treat yourself to a homemade meze moment—opa!

Crispy Calamari Salad with Fresh Greens & Creamy Dressing

Recipe by AdviceFromNobodyCourse: SaladsCuisine: MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

2

hours 

30

minutes

Cooking time

10

minutes

Calories

500

kcal

This salad is topped with light, golden calamari rings, fried just right so they stay tender inside but deliciously crispy on the outside. To make it even better, there’s a zesty, creamy sauce that does double duty as both a salad dressing and a dipping sauce for your calamari. So every bite is crunchy, cool, and full of bright, fresh flavor.

Ingredients

• For The Calamari Soak:

• ½ cup sparkling water (trust me, this makes it extra light!)

• ½ large lemon, juiced

• ¼ teaspoon baking soda

• ½ teaspoon sugar

• ⅛ teaspoon salt

• 15 oz. fresh or thawed calamari

• For The Salad Dressing/ Dipping Sauce:

• 1½ cups panko bread crumbs (or make your own from day-old bread)

• ½ cup almonds

• 1 clove garlic, minced

• ½ large lemon, juiced

• 2½ tablespoons extra virgin olive oil

• 6 tablespoons plain Greek yogurt

• 3 tablespoons mayonnaise

• Salt, to taste

• For The Fry Coating:

• 1 cup all-purpose flour (or bread flour for extra crispiness)

• 2 tablespoons yellow cornmeal

• ½ teaspoon salt

• 2½ cups vegetable oil (for frying)

• For The Salad:

• 4–5 cups mixed salad greens (your favorites)

• 1 medium shallot, sliced thin

• 1 cup cherry tomatoes, halved

• 1 English cucumber, sliced

Directions

• In a large mixing bowl, combine sparkling water, lemon juice, baking soda, sugar, and salt. Add calamari. Place in the refrigerator to chill for 2 hours.
• To a food processor bowl, add day-old bread crumbs and pulse if making your own crumbs.  Add in almonds and pulse them to crumble. 
• Next, add panko if using, garlic, lemon juice, olive oil, yogurt, and mayonnaise. Mix until incorporated. Season with salt to taste. Place in a covered bowl or jar in the refrigerator.
• After 2 hours, take the calamari out of the refrigerator and drain well in a colander, but do not rinse or dry, just give the colander a good shake to remove excess moisture.
• Divide salad greens between 4 plates or bowls.  Top with shallots, tomatoes, and cucumbers and set aside.
• Combine flour, cornmeal, and salt in a medium bowl. Set aside.
• Heat vegetable oil in a deep pot to 340˚.
• Place a double layer of paper towel on a plate to drain excess oil as the Calamari is finished cooking.
• Add calamari rings, a few at a time, to the flour mixture. Toss gently to coat. Shake off excess coating and test oil temperature by placing a corner of one ring into the oil. If it sizzles, it is hot enough, and you can add a few rings at a time to the hot oil. Do not overcrowd the oil, or it will cool down too much and make your calamari greasy instead of crispy. Cook 1 – 3 minutes or until just lightly golden. Do not overcook.
• Remove the cooked piece to a paper towel-lined plate. Repeat until all calamari has been cooked.
• Add dressing to salads and top with cooked calamari.
• Season with salt and fresh cracked pepper to taste. Enjoy

There’s just something about a classic Chicken Caesar Salad that hits the spot every single time — crisp, crunchy Romaine, savory shaved Parmesan, juicy chicken, and that creamy, tangy dressing that ties it all together. But here’s the thing: store-bought Caesar dressings can be a real letdown. Too oily, too salty, or just flat.

Today I’m sharing my go-to Chicken Caesar Salad with Homemade Dressing that’s packed with fresh flavor, a little extra protein boost from Greek yogurt, and totally refined sugar-free — because who needs extra sugar when the flavor is this good? This is the perfect lunch or light dinner when you want something satisfying but still on the fresher side.

More Salad Recipes:

• Fresh Summer Panzanella Salad Recipe
• Refreshing Strawberry Spinach Salad Recipe You’ll Want on Repeat
• Grilled Balsamic Marinated Steak Salad With Spinach and Feta Cheese

Why You’ll Love This Salad

First off, the homemade dressing is a total game-changer. It’s rich and creamy, thanks to a combo of sugar-free mayo and Greek yogurt, with all the briny, garlicky notes you expect from a proper Caesar. A touch of Dijon mustard, a squeeze of fresh lemon juice, and that essential anchovy paste bring it to life.

Don’t skip the anchovy paste! I know, I know — anchovies freak some people out — but trust me here. It’s not fishy in the final dressing. It just adds that deep, savory umami that makes a Caesar taste like Caesar.

And the chicken? We’re keeping it simple. A quick roast in the oven with Italian seasoning, garlic powder, salt, and pepper. No fancy marinades or breading — just juicy, flavorful chicken that pairs perfectly with the crisp lettuce and creamy dressing.

How To Make Your Chicken Caesar Salad

Here’s what you’ll want to grab:

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Ingredients For Your Chicken Caesar Salad:

• For The Dressing:

• 1/2 cup sugar-free mayonnaise

• 1/2 cup Greek yogurt

• 1/2 tablespoon fresh lemon juice

• 1–2 large cloves of garlic, minced

• 1 teaspoon Dijon mustard

• 1½ teaspoons anchovy paste

• Sea salt and black pepper, to taste (taste first — the anchovy paste is naturally salty!)

• 1/4 cup freshly grated Parmesan cheese

• 1/4 cup light olive oil

• For The Salad:

• 1 pound boneless, skinless chicken breast

• 2 teaspoons Italian seasoning

• 1/2 teaspoon garlic powder

• Sea salt and black pepper, to taste

• 1 large head Romaine lettuce, cleaned, chopped, and completely dried

• 1/2 cup shaved Parmesan cheese (plus extra for serving — because more cheese is always a good idea)

Step-By-Step Guide For Chicken Caesar Salad

Step 1: Make the Dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, minced garlic, Dijon mustard, and anchovy paste. Give it a taste before adding any extra salt — remember, that anchovy paste is salty on its own! Add the grated Parmesan and stir well.

Then, while whisking, slowly drizzle in the olive oil until it’s fully blended and creamy. Taste again, and adjust the salt and pepper if needed. Cover and pop it in the fridge until you’re ready to use it — and if you can, make the dressing the night before. The flavors get even better overnight!

Optional tip: If you’re not worried about keeping this refined sugar-free, a teaspoon of Worcestershire sauce can add an extra layer of depth.

Step 2: Cook The Chicken

Preheat your oven to 400°F and line a large baking sheet with parchment or a Silpat™ for easy cleanup. Place the chicken breasts on the sheet and sprinkle evenly with Italian seasoning, garlic powder, salt, and pepper.

Roast the chicken for about 20–25 minutes, or until it’s cooked through. For the best, juiciest results, use an instant-read thermometer — you’re looking for just over 160°F in the thickest part. The temperature will keep climbing slightly as the chicken rests.

Step 3: Cut The Chicken

Remove the chicken from the oven and let it rest for about 10–15 minutes before slicing.

Step 4: Assemble the Salad

In a big mixing bowl, toss the chopped Romaine with the shaved Parmesan and about 1/3 cup of the dressing. Give it a gentle toss — you want everything lightly coated but not soggy.

Divide the salad between chilled plates (trust me, a cold plate keeps your greens nice and crisp longer!) and top each serving with the sliced roasted chicken. Serve with the extra dressing and more shaved Parmesan on the side so everyone can customize their plate just the way they like it.

Tips for Making Your Salad

• Prep ahead: The dressing really benefits from sitting overnight, so plan ahead if you can.
• Dry your lettuce: Wet lettuce = soggy salad. Take a few extra minutes to dry your Romaine completely — a salad spinner works wonders.
• Cook to temperature, not time: Always use a thermometer for perfectly cooked chicken. No one wants dry chicken on their Caesar.
• Make it your own: Croutons are traditional, but if you’re watching carbs, feel free to skip them — this salad is plenty satisfying without.

This Chicken Caesar Salad is one of those back-pocket recipes you’ll find yourself craving again and again. It’s simple enough for a quick weeknight dinner but tasty enough to serve for a lunch with friends or family. Plus, knowing exactly what’s in your dressing makes it that much better than any bottled version you’ll find at the store.

So grab that Romaine, get your whisk ready, and enjoy this delicious homemade twist on a classic Caesar. Once you taste it, you’ll never look back!

The Best Chicken Caesar Salad with Homemade Dressing

Recipe by AdviceFromNobodyCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

500

kcal

There’s just something about a classic Chicken Caesar Salad that hits the spot every single time — crisp, crunchy Romaine, savory shaved Parmesan, juicy chicken, and that creamy, tangy dressing that ties it all together.

Ingredients For The Caesar Salad

• For The Dressing:

• 1/2 cup sugar-free mayonnaise

• 1/2 cup Greek yogurt

• 1/2 tablespoon fresh lemon juice

• 1–2 large cloves of garlic, minced

• 1 teaspoon Dijon mustard

• 1½ teaspoons anchovy paste

• Sea salt and black pepper, to taste (taste first — the anchovy paste is naturally salty!)

• 1/4 cup freshly grated Parmesan cheese

• 1/4 cup light olive oil

• For The Salad:

• 1 pound boneless, skinless chicken breast

• 2 teaspoons Italian seasoning

• 1/2 teaspoon garlic powder

• Sea salt and black pepper, to taste

• 1 large head Romaine lettuce, cleaned, chopped, and completely dried

• 1/2 cup shaved Parmesan cheese (plus extra for serving — because more cheese is always a good idea)

Directions

• Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.
• Add grated Parmesan cheese to the dressing and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if needed. Cover and refrigerate until ready to use.
• Place the top oven rack in the center position and preheat to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
• Arrange the chicken breasts on the prepared baking sheet and sprinkle evenly with the Italian seasoning, garlic powder, salt, and black pepper. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through.
  
  Note: An instant-read thermometer inserted into the thickest part of the chicken should read just over 160°F when it is ready. The temperature will continue to rise several degrees while the chicken rests.
• Remove chicken from oven and cool for 10-15 minutes before slicing.
• To serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the shaved Parmesan and drizzle with 1/3 cup dressing. Gently toss to combine.
• Divide the salad between chilled salad plates and top with the sliced chicken breast. Serve immediately with the remaining salad dressing and additional shaved Parmesan on the side. Enjoy!

If you love the idea of kicking back with a frosty drink in hand, but cringe at the thought of all the sugar lurking in those neon-colored store-bought mixes, you’re in for a treat today. This Frozen Strawberry Daiquiri is all about fresh strawberries, zesty lime juice, a splash of light rum (or none at all if you want to keep it alcohol-free), and a homemade sugar-free simple syrup that sweetens things up without the crash.

Think of this as the daiquiri you’d want to sip poolside, on the patio, or honestly, on your couch—because sometimes that’s where the best “vacations” happen anyway.

More Strawberry Recipes:

• Luscious Lemon Strawberry Shortcake
• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Feta Salad with Balsamic Glaze
• Refreshing Strawberry Spinach Salad

Why Make a Daiquiri at Home?

The daiquiris you get at restaurants or buy pre-mixed at the store are usually loaded with refined sugar, artificial colors, and who knows what else. They’re bright, sure—but they’re also a sugar bomb that can leave you feeling not-so-great later.

This homemade version skips all that nonsense. You get to taste actual strawberries—sweet, tangy, and juicy—blended with fresh lime juice and a splash of light rum for that classic tropical vibe. And if you’re watching your sugar intake or just want to keep things a bit lighter, the monk fruit simple syrup does the trick without the sugar rush.

The Secret to a Balanced Sweetness, Sugar-Free Simple Syrup

First up, let’s talk about the sugar-free simple syrup.

Normally, simple syrup is exactly that: simple. It’s just a 1:1 mix of white sugar and water, simmered until the sugar dissolves. But here, we’re swapping the refined sugar for a powdered monk fruit sweetener, which is a natural sugar substitute that doesn’t spike blood sugar but still adds that sweet punch.

For this recipe, you’ll actually use a 1:2 ratio—one part monk fruit sweetener to two parts water. Why? Because monk fruit can taste quite sweet, so you don’t need as much of it to get that perfectly balanced sweetness. The result is a light, mellow syrup that plays beautifully with the strawberries and lime.

How To Make This Strawberry Daquiri

Print

Ingredients

• Sugar Free Simple Syrup:

• 1/4 cup powdered monk fruit sweetener

• 1/2 cup water

• Frozen Strawberry Daquiri:

• 12-1/2 cups fresh strawberries, hulled

• 1/4 cup fresh lime juice

• 4 oz. light rum

• 6-8 large ice cubes

• Garnish:

• Lime wheels and/or fresh strawberries

• For A Mocktail:

• Want to keep things booze-free? Just omit the rum and add 1/4 cup water instead. Same refreshing flavor, zero alcohol.

Step-By-Step Guide:

Make the Simple Syrup

Combine the monk fruit sweetener and water in a small skillet or saucepan. Stir to dissolve, then heat over medium heat for about 3-4 minutes, just until the sweetener is completely dissolved. No need to boil—just melt it together. Remove from heat and let it cool.

Blend the Daiquiri

Grab your blender and toss in the hulled strawberries, fresh lime juice, rum (or water for the mocktail), and a quarter cup of the cooled simple syrup. Blend until smooth and luscious.

Add Ice for that Frosty Finish

While the blender’s still going, drop in the ice cubes a few at a time until the mixture turns into that perfect slushy consistency. Pop the lid off, give it a taste—if you want it sweeter, add a splash more simple syrup and blend again for 30 seconds.

Serve & Sip

Pour into glasses (bonus points if they’re chilled!) and garnish with a lime wheel or a fresh strawberry perched on the rim. Sip immediately—preferably somewhere sunny, but your couch works too.

Tips & Tricks for the Best Daiquiri Ever

• Use ripe strawberries: The sweeter your berries, the better your daiquiri. If your berries are a little tart, you might want to add a touch more simple syrup.
• Chill your glasses: A quick trick that makes homemade cocktails feel a little fancier—pop your glasses in the freezer while you’re prepping the syrup.
• Adjust to your taste: This recipe is super flexible. Like it more tart? Add an extra squeeze of lime. Want it boozier? Splash in another ounce of rum (I won’t tell).
• Go alcohol-free: Seriously, the mocktail version is just as refreshing. It’s basically a grown-up slushie—kids love it too.

Next time you’re craving something cool and refreshing, skip the store-bought mix and blend up this Frozen Strawberry Daiquiri instead. It’s ridiculously easy, so fresh, and honestly, you’ll probably never want to go back to the bottled stuff again.

So grab some strawberries, squeeze some limes, and pull that blender out of the cupboard. You’ve got a mini vacation waiting—right in your glass. Cheers!

Easy Sugar Free Frozen Strawberry Daiquiri with Fresh Strawberries

Recipe by AdviceFromNobodyCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

180

kcal

This fresh and fruity homemade daiquiri recipe eliminates the need for sugary prepared mixes full of artificial colors and flavors. With just a few ingredients and your blender, you’ll be sipping a delicious frozen drink before you now it.

Strawberry Daiquiri Ingredients

• Sugar Free Simple Syrup:

• 1/4 cup powdered monk fruit sweetener

• 1/2 cup water

• Frozen Strawberry Daiquiri:

• 12-1/2 cups fresh strawberries, hulled

• 1/4 cup fresh lime juice

• 4 oz. light rum

• 6-8 large ice cubes

• Garnish:

• Lime wheels and/or fresh strawberries

• Mocktail Version:

• Want to keep things booze-free? Just omit the rum and add 1/4 cup water instead. Same refreshing flavor, zero alcohol.

Directions

• Combine the monk fruit sweetener and water in a small skillet or saucepan.
• Stir to dissolve, then heat over medium heat for about 3-4 minutes, just until the sweetener is completely dissolved. No need to boil—just melt it together. Remove from heat and let it cool.
• Grab your blender and toss in the hulled strawberries, fresh lime juice, rum (or water for the mocktail), and a quarter cup of the cooled simple syrup. Blend until smooth and luscious.
• While the blender’s still going, drop in the ice cubes a few at a time until the mixture turns into that perfect slushy consistency.
• Pop the lid off, give it a taste—if you want it sweeter, add a splash more simple syrup and blend again for 30 seconds.
• Pour into glasses (bonus points if they’re chilled!) and garnish with a lime wheel or a fresh strawberry perched on the rim. Sip immediately—preferably somewhere sunny, but your couch works too.

If you’ve been dreaming of the perfect spring or summer dessert that’s easy to pull together yet looks like it came straight out of a fancy bakery window, say hello to this Luscious Lemon Strawberry Shortcake! This recipe is a total crowd-pleaser — buttery, tender shortcakes with a bright hint of lemon zest, piled high with juicy strawberries and fluffy whipped cream. Honestly, what’s not to love?

I don’t know about you, but I get ridiculously excited whenever strawberries come into season. I’ll buy an entire flat at the farmers’ market and look for any excuse to use them in everything. But if there’s one recipe that really lets those sweet, ruby-red berries shine, it’s definitely this classic shortcake. And the best part? It’s surprisingly simple to make from scratch — no store-bought sponge cakes here!

So, grab a mixing bowl, preheat that oven, and let’s make something delicious together.

More Strawberry Recipes:

• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Feta Salad with Balsamic Glaze
• Refreshing Strawberry Spinach Salad

Why You’ll Love This Lemon Strawberry Shortcake

First, the shortcakes themselves are super tender and flaky, thanks to the magic combo of heavy whipping cream and a gentle hand with the dough. The fresh lemon zest adds just the right pop of brightness to balance the sweet strawberries and rich cream.

And let’s not forget the strawberries! Macerating the sliced berries in a little sugar and fresh lemon juice draws out their natural juices, creating that classic sweet strawberry syrup that soaks perfectly into each buttery shortcake layer. Top it off with a big dollop (or two) of whipped cream and you’ve got a dessert that just screams sunshine and smiles.

How To Make Your Lemon Strawberry Shortcake

Print

Ingredients

• For The Shortcake:

• 2 cups all-purpose flour

• 3 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon lemon zest (about one lemon’s worth)

• 1-1/2 cups heavy whipping cream

• For The Strawberries:

• 6 cups strawberries, sliced

• 1 lemon, juiced

• 2 tablespoons sugar

• For Serving:

• Whipped cream (store-bought or homemade — no judgment here!)

Step-By-Step Guide:

Alright, let’s get baking! Here’s how to whip this up step-by-step:

1. Preheat the oven

Set your oven to 425°F. Line a large, rimmed baking sheet with parchment paper so nothing sticks.

2. Mix the dry ingredients.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and that fresh lemon zest. The zest makes all the difference — trust me.

3. Add the cream

Pour in the heavy whipping cream and stir gently with a spoon until you have a thick dough. It should come together without overmixing — you want those shortcakes light and fluffy.

4. Form the shortcakes

Using a large spoon or cookie scoop, scoop the dough into mounds on your prepared baking sheet. You should get about 8 medium-sized shortcakes. They’ll spread a bit, so give them some room.

5. Bake to golden perfection

Bake for 15–17 minutes, or until the tops are lightly golden brown. Your kitchen will smell amazing at this point!

6. Prepare the strawberries

While the shortcakes bake, toss the sliced strawberries with the sugar and fresh lemon juice in a medium bowl. Let them sit and macerate — basically, they’ll get all juicy and sweet while you finish the shortcakes.

7. Let the shortcakes cool

Once the shortcakes are done baking, let them cool completely. This makes slicing them so much easier.

8. Assemble and devour!

When you’re ready to serve, slice each shortcake in half horizontally. Spoon a generous layer of whipped cream onto the bottom half, top with those luscious macerated strawberries (and don’t forget to drizzle on some of that strawberry syrup!), then crown it with the other half of the shortcake. Finish with an extra dollop of whipped cream if you’re feeling fancy — which, let’s be honest, you always should be.

Tips for the Best Shortcake

• Use cold cream: Cold heavy cream makes for tender, fluffy shortcakes.
• Don’t overmix: Mix just until the dough comes together — overmixing can make the shortcakes tough.
• Macerate long enough: Give those strawberries at least 15–20 minutes to get nice and syrupy.
• Homemade whipped cream: If you have a few extra minutes, whip up your own cream with a splash of vanilla and a tablespoon of sugar. It’s worth it!

This Luscious Lemon Strawberry Shortcake is truly one of those desserts that feels like a warm, sunny hug on a plate. It’s simple enough for a weeknight treat yet special enough for birthdays, showers, or any gathering where you want to impress without breaking a sweat.

So, the next time you spot fresh strawberries, grab a couple pints and treat yourself (and your lucky family or friends) to this dreamy, classic dessert. Just don’t be surprised if there aren’t any leftovers!

Luscious Lemon Strawberry Shortcake

Recipe by AdviceFromNobody

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

395

kcal

Strawberry shortcake is a classic summertime dessert that is perfect most any time. It is ideal for casual get togethers such as picnics or BBQ’s. It is fun and festive to serve at brunches, lunches, baby and bridal showers. Served on China or in a wine or champagne glass, this shortcake is elegant enough for dinner parties. A perfect summertime go-to dessert.

Ingredients

• For The Shortcake:

• 2 cups all-purpose flour

• 3 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon lemon zest (about one lemon’s worth)

• 1-1/2 cups heavy whipping cream

• For The Strawberries:

• 6 cups strawberries, sliced

• 1 lemon, juiced

• 2 tablespoons sugar

• For Serving:

• Whipped cream (store-bought or homemade — no judgment here!)

Directions

• Preheat oven to 425°F. 
• Line a large, rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
• Pour in whipping cream and stir with a spoon until a thick dough forms.
• Using a large spoon or cookie scoop, scoop the shortcakes onto prepared baking sheet. You should get 8 medium-sized shortcakes.
• Bake 15-17 minutes or until the shortcakes are golden brown on top.
• While the shortcakes are baking, combine strawberries, sugar, and lemon juice in a medium bowl and let macerate.
• Once shortcakes are baked, let them cool completely before slicing.
• When ready to serve, slice each shortcake in half and fill with whipped cream and macerated strawberries. Enjoy!

If you’ve been craving something light, fresh, and just a little fancy without a whole lot of work, let me introduce you to your new go-to, this Refreshing Strawberry Spinach Salad. It’s the kind of salad that looks impressive on the table but comes together in under 15 minutes—yes, really!

I don’t know about you, but once the weather starts warming up, I’m all about salads that feel like a mini celebration of spring and summer. And this one? Oh, it’s the ultimate ode to sunny days. We’re talking sweet, juicy strawberries, peppery fresh baby spinach, bright pops of citrus, tangy goat cheese, crunchy walnuts, and a simple, zippy balsamic dressing that pulls it all together.

If that doesn’t make you want to grab a fork, I don’t know what will!

More Strawberry Recipes:

• Luscious Lemon Strawberry Shortcake
• Strawberry Fennel Salad with Homemade Vinaigrette
• Strawberry Feta Salad with Balsamic Glaze

What Makes This Strawberry Spinach Salad So Special?

There’s something magical about the way sweet strawberries pair with tender spinach. Add in the citrusy punch from fresh orange slices, the mellow bite of thinly sliced red onion, and a sprinkle of sea salt and black pepper, and you’ve got a salad that hits every note: sweet, savory, tart, and tangy.

But we’re not stopping there—because toppings matter! Crunchy walnuts add texture (plus a little boost of healthy fats), while creamy goat cheese adds richness and that melt-in-your-mouth moment we all love.

And the homemade dressing? Chef’s kiss. It’s a simple balsamic vinaigrette—made with pantry staples like balsamic vinegar, extra-virgin olive oil, a touch of local honey, and a little Dijon mustard. It’s bright, balanced, and just sweet enough to complement those strawberries.

How To Make This Strawberry Spinach Salad

Here’s what you’ll need to pull this salad together:

Print

Ingredients For Strawberry Spinach Salad

• For The Salad:

• 4 cups baby spinach, rinsed and patted dry

• 1/2 red onion, thinly sliced

• 1 large orange, peeled and sliced

• 1 cup fresh strawberries, sliced

• Sea salt and black pepper, to taste

• For The Dressing:

• 1/4 cup balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• 2 teaspoons honey (local if you can swing it!)

• 2 teaspoons Dijon mustard

• Sea salt and black pepper, to taste

• For The Toppings:

• 1/4 cup walnuts, roughly chopped

• 2 ounces goat cheese, crumbled

Step-By-Step Guide:

Ready to throw this deliciousness together? Here’s how:

Step 1: Start by layering the spinach, red onion, orange slices, and strawberries in a large salad bowl. Sprinkle a little sea salt and black pepper over the top to bring out the flavors.

Step 2: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard until smooth and emulsified. Season with a pinch of salt and pepper.

Step 3: Drizzle that gorgeous dressing over your salad and toss gently until everything is nicely coated.

Step 4: Transfer the salad to a large serving platter or portion it into individual bowls or plates if you’re feeling fancy.

Step 5: Top each serving with a handful of chopped walnuts and a sprinkle of crumbled goat cheese.

Step 6: Serve immediately while the spinach is still crisp and the dressing is fresh.

Tips & Tricks for the Best Strawberry Spinach Salad

• Use fresh, ripe strawberries. This might seem obvious, but it really does make all the difference. If you can get your hands on local berries—do it!
• Don’t skip the orange. The bright citrus balances the sweet strawberries and cuts through the richness of the goat cheese.
• Toast your walnuts. If you have a few extra minutes, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. It deepens their flavor and makes them even crunchier.
• Try a different cheese. Not a fan of goat cheese? Feta or even blue cheese crumbles work beautifully here, too.
• Add a protein. Want to make this salad a meal? Top it with grilled chicken, shrimp, or salmon.
• Make it ahead. You can prep the ingredients a few hours in advance (except for the dressing and toppings) and store them in the fridge. Wait to dress and top the salad until just before serving so it stays crisp.

There’s something about a fresh salad that makes you feel like you’re doing something good for your body and your tastebuds at the same time. This one is simple enough for a quick weekday lunch but pretty enough to impress guests at brunch or a summer dinner party.

It’s light but satisfying, sweet but savory, healthy but not boring—and I guarantee you’ll come back to it all season long.

Whether you’re serving it up as a starter, a side, or a main course with a protein boost, this Strawberry Spinach Salad deserves a spot in your regular rotation.

So there you have it—an easy, vibrant, and absolutely delicious salad you can whip up any day of the week. If you make this, I’d love to know! Snap a photo, share it with your friends, or just savor it all to yourself. You earned it!

Refreshing Strawberry Spinach Salad Recipe

Recipe by AdviceFromNobodyCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Calories

250

kcal

3 words…Colorful, Healthy, Delicious.

Ingredients

• For The Salad:

• 4 cups baby spinach, rinsed and patted dry

• 1/2 red onion, thinly sliced

• 1 large orange, peeled and sliced

• 1 cup fresh strawberries, sliced

• Sea salt and black pepper, to taste

• For The Dressing:

• 1/4 cup balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• 2 teaspoons honey (local if you can swing it!)

• 2 teaspoons Dijon mustard

• Sea salt and black pepper, to taste

• For The Toppings:

• 1/4 cup walnuts, roughly chopped

• 2 ounces goat cheese, crumbled

Directions

• Start by layering the spinach, red onion, orange slices, and strawberries in a large salad bowl. Sprinkle a little sea salt and black pepper over the top to bring out the flavors.
• In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard until smooth and emulsified. Season with a pinch of salt and pepper.
• Drizzle that gorgeous dressing over your salad and toss gently until everything is nicely coated.
• Transfer the salad to a large serving platter or portion it into individual bowls or plates if you’re feeling fancy.
• Top each serving with a handful of chopped walnuts and a sprinkle of crumbled goat cheese.
• Serve immediately while the spinach is still crisp and the dressing is fresh.

This traditional Italian bread salad is a feast for the senses with its vivid colors, fragrant basil, and fresh, seasonal flavors. Although this salad can be served throughout the year, it is perfect for warmer months when fresh tomatoes are abundant and in season. The warm, crusty bread adds enough substance for this salad to serve as a standalone meal on its own during warmer weather, as well.

Kitchen Tip: Place the sliced red onion in a large bowl with a metal colander on top. Then toss the chopped tomatoes with some salt in the colander and let the mixture stand for approximately half an hour. As the tomato juice drips into the bowl below, the liquid will soften the onion and minimize its bite, while infusing the tomato juice with incredible flavor. The result is more palatable raw onions for the salad and a more flavorful base for the homemade vinaigrette.

Any assortment of fresh grape, cherry, and/or heirloom tomatoes will work great in this recipe. If possible, use a nice selection of yellow and red varieties, as shown, for a great presentation.  

Note: A simple seasoning blend of onion powder, garlic powder, Italian seasoning, salt, and black pepper is used here to add flavor to the crusty toasted bread. For best results, reserve one-half teaspoon (or more, if desired) to flavor the vinaigrette, as well.

If you like Panzanella salads, try this watermelon Panzanella salad with feta cheese.

How To Make Your Panzanella Salad

Print

Ingredients

• Salad Ingredients:

• ½ medium red onion, sliced thin

• 1 lb. fresh cherry, grape, or heirloom tomatoes, cut in half or into bite-sized pieces

• 2 tsp. salt

• 2 Tbs. extra virgin olive oil, divided

• 8 oz. Ciabatta or other crusty Italian bread, sliced ¾” thick

• ½ tsp. onion powder

• ½ tsp. garlic powder

• ½ tsp. Italian seasoning

• ¼ tsp. sea salt

• ¼ tsp. black pepper

• ½ cup. fresh basil, rinsed and patted dry, torn into bite-sized pieces

• Vinaigrette Dressing Ingredients:

• 2 Tbs. tomato juice from salted tomatoes (see instructions below)

• 2 Tbs. red wine vinegar

• 3 Tbs. extra virgin olive oil

• 1 tsp. Dijon mustard

• ½ tsp. seasoning mixture (leftover from toasting the bread, see above)

• 1 tsp. honey, preferably local

Step-By-Step Guide For Panzanelle Salad:

If you’ve never tried Panzanella, get ready to fall in love with a bowl of juicy tomatoes, crusty bread, and fresh basil goodness that soaks up every drop of flavor. Here’s how to pull this together for the ultimate summer salad.

Step 1: Prepare The Veggies

Start by grabbing that half medium red onion and slice it thin. Pop it in a big bowl, then place a metal colander right on top of the onions. Now grab your fresh cherry, grape, or heirloom tomatoes (about a pound’s worth) and slice them in half or into cute little bite-sized pieces. Toss those tomatoes into the colander and sprinkle them with the salt. Give them a gentle toss and let them hang out for 20 to 30 minutes—this helps them get extra juicy.

Step 2: Make The Seasoning Mix

While the tomatoes are doing their thing, mix up a simple seasoning blend. Combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl and give it a stir.

Step 3: Toast The Bread

Next, heat up a tablespoon of extra virgin olive oil in a big skillet over medium heat. Lay your ciabatta or crusty Italian bread slices (about 8 oz. worth, sliced ¾” thick) in the skillet and drizzle that last tablespoon of olive oil over the top. Sprinkle the bread with some of your seasoning blend. Toast it up for about 4–5 minutes until the bottoms are golden and crispy.

Don’t forget—save a bit of that seasoning for the vinaigrette later!

Flip the bread slices over, sprinkle on a little more seasoning, and toast the other side for another 4–5 minutes until it’s golden brown and smells amazing. Remove the bread, tear it into big, rustic chunks, and set it aside in a bowl.

Step 4: Make The Vinaigrette

Now, lift the colander and drain that tomato juice into a small bowl—you’ll use two tablespoons of this flavor-packed juice for your vinaigrette.

To make the vinaigrette, add the tomato juice, red wine vinegar, extra virgin olive oil, Dijon mustard, a bit of that leftover seasoning mix, and a touch of honey into a jar with a tight-fitting lid. Give it a good shake until everything’s blended and delicious.

Step 5: Build The Salad

Time to bring it all together: toss the softened onions, fresh basil (torn into bite-sized pieces), seasoned tomatoes, and those glorious toasted bread chunks together in a big bowl. Drizzle some of the vinaigrette on top, toss gently, and transfer to your serving bowl or platter. Serve it up with the rest of the vinaigrette on the side so everyone can add more if they want.

Dig in right away while the bread still has a bit of crunch and soaks up all those sweet tomato juices—summer on a plate!

This fresh Panzanella Salad is proof that simple, seasonal ingredients can make the most satisfying meal. It’s crunchy, juicy, herby, and full of bright summer flavors in every bite. Perfect for a light lunch, a side dish at a barbecue, or just when you want to use up that day-old bread and ripe tomatoes. Make it once and you’ll be craving it all season long—enjoy!

Fresh Summer Panzanella Salad Recipe

Recipe by AdviceFromNobody

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• Salad Ingredients:

• ½ medium red onion, sliced thin

• 1 lb. fresh cherry, grape, or heirloom tomatoes, cut in half or into bite-sized pieces

• 2 tsp. salt

• 2 Tbs. extra virgin olive oil, divided

• 8 oz. Ciabatta or other crusty Italian bread, sliced ¾” thick

• ½ tsp. onion powder

• ½ tsp. garlic powder

• ½ tsp. Italian seasoning

• ¼ tsp. sea salt

• ¼ tsp. black pepper

• ½ cup. fresh basil, rinsed and patted dry, torn into bite-sized pieces

• Vinaigrette Dressing Ingredients:

• 2 Tbs. tomato juice from salted tomatoes (see instructions below)

• 2 Tbs. red wine vinegar

• 3 Tbs. extra virgin olive oil

• 1 tsp. Dijon mustard

• ½ tsp. seasoning mixture (leftover from toasting the bread, see above)

• 1 tsp. honey, preferably local

Directions

• Place the sliced red onion in a large bowl and set a metal colander on top.
• Add the tomatoes to the colander and sprinkle with the salt. Gently toss to combine and set aside for 20-30 minutes.
• Meanwhile, combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl and stir to combine. Set aside.
• Heat one tablespoon of olive oil in a large skillet over medium heat. Arrange the bread slices in the skillet and drizzle the remaining olive oil on top. Sprinkle with the garlic and onion powder mixture and heat until the bread is nicely toasted on the bottom, approximately 4-5 minutes.
  
  Tip: Reserve some of the seasoning mixture to add to the vinaigrette.
• Turn the bread and sprinkle additional seasoning mixture on top. Continue heating until the bread is evenly browned, approximately 4-5 minutes. Remove from heat and tear the bread into bite-sized pieces. Place the torn bread chunks in a bowl and set aside.
• Remove the colander from the large bowl and carefully drain out the tomato juice in the bowl to use in the vinaigrette. Set aside.
• Prepare the vinaigrette by combining two tablespoons of the reserved tomato juice with the remaining dressing ingredients in a container with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
• Add the softened red onion, fresh basil, and toasted bread chunks to the seasoned tomatoes and gently toss to combine.
• Drizzle a little of the vinaigrette on top of the salad and toss gently to combine. Transfer to a large serving bowl or platter and serve immediately with the remaining dressing on the side. Enjoy!

This beautiful steak salad tastes every bit as wonderful as it looks! It is simple and satisfying, making it a fantastic meal to enjoy all year long, indoors or out. To make life even easier, it is also very simple to plan ahead and grill an extra steak one night so you can enjoy grilled steaks and corn one evening for dinner, and in this gorgeous salad the next evening.

Plain olive oil has a higher smoke point than extra virgin olive oil. Therefore, plain olive oil is recommended over extra virgin olive oil for the steak due to the grilling temperature in this recipe. A nice extra virgin olive oil is called for in the salad for maximum flavor.

*Please note that actual cook time will vary depending on a number of factors, including the internal starting temperature of the steak, thickness, and the desired final cooking temperature.

For best results, remove steak from the refrigerator 30 minutes prior to cooking and use an instant read thermometer to determine the level of doneness while cooking.  As a general rule of thumb, remove steaks from grill when they are 5-10°F below desired final temperature as they will continue to cook while resting.

More Feta Salad Recipes:

• Watermelon Panzanella Salad with Tomatoes & Toasted Bread
• Strawberry Feta Salad with Balsamic Glaze
• Easy Broccoli Salad with Feta and Toasted Almonds

How To Make Your Steak Salad

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Ingredients

• Steak u0026 Marinade:

• 1 tablespoon Dijon mustard

• ½ cup balsamic vinegar

• ¼ cup olive oil

• 3 garlic cloves, thinly sliced

• 1 teaspoon dried basil

• Sea salt and black pepper, to taste

• 1 pound sirloin steak

• Salad u0026 Dressing:

• 4 cups baby spinach

• 1 medium red onion, thinly sliced

• 2 cups cherry tomatoes, halved (multi-colored make it extra pretty)

• 1 medium red or yellow bell pepper, thinly sliced

• Juice of 1 lemon

• 1 tablespoon extra-virgin olive oil

• 2 ounces feta cheese, crumbled

• Sea salt and black pepper, to taste

Step-By-Step Guide To Make Your Steak Salad:

1. First up, get that marinade going. In a large shallow pan, whisk together the Dijon mustard, balsamic vinegar, olive oil, sliced garlic, dried basil, sea salt, and black pepper.

2. Season your steak with a little black pepper, then pop it into the marinade. Use tongs to turn it a few times so it’s nicely coated. Let it soak up all that flavor for at least 30 minutes at room temp (or up to 10 hours if you’re planning ahead and want max flavor).

3. When you’re ready to cook, heat up your outdoor grill to medium or grab a grill pan for the stovetop and heat it to medium-high.

4. Take the steak out of the marinade, letting any excess drip off. Season the first side with salt and black pepper. Grill for about 4–5 minutes, then flip, season the second side, and cook another 3–5 minutes — or until it’s done just the way you like it.

5. Transfer the steak to a platter and let it rest for 10 minutes so all those juices stay inside.

6. While the steak is resting, toss the spinach, sliced red onion, cherry tomatoes, and bell pepper in a big salad bowl. Add the fresh lemon juice and a drizzle of extra-virgin olive oil. Season with salt and black pepper, then toss it all together again.

7. Plate up the salad, slice the steak nice and thin, and lay it on top. Finish with a sprinkle of crumbled feta.

That’s it — fresh, savory, and seriously satisfying. Dig in!

So there you have it — a super simple, satisfying salad that’s anything but boring. This Grilled Balsamic Marinated Steak Salad is loaded with fresh veggies, juicy steak, and a tangy hit of feta to pull it all together. Perfect for an easy weeknight dinner or a laid-back weekend lunch. Give it a try and watch it become a new favorite in your rotation!

Grilled Balsamic Marinated Steak Salad

Recipe by AdviceFromNobodyCourse: SaladsCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

365

kcal

This beautiful steak salad tastes every bit as wonderful as it looks! It is simple and satisfying making it a fantastic meal to enjoy all year long, indoors or out. To make life even easier, it is also very simple to plan ahead and grill an extra steak one night so you can enjoy grilled steaks and corn one evening for dinner and in this gorgeous salad the next evening.

Ingredients

• Steak & Marinade:

• 1 tablespoon Dijon mustard

• ¼ cup olive oil

• ½ cup balsamic vinegar

• 3 garlic cloves, thinly sliced

• 1 teaspoon dried basil

• 1 pound sirloin steak

• Sea salt and black pepper, to taste

• For The Salad & Dressing:

• 4 cups baby spinach

• 1 medium red onion, thinly sliced

• 2 cups cherry tomatoes, halved (multi-colored make it extra pretty)

• 1 medium red or yellow bell pepper, thinly sliced

• Juice of 1 lemon

• 1 tablespoon extra-virgin olive oil

• 2 ounces feta cheese, crumbled

• Sea salt and black pepper, to taste

Directions

• Make marinade by combining mustard, balsamic vinegar, olive oil, garlic, and basil in a large shallow pan. Add sea salt and pepper to taste. Whisk to combine.
• Season the steak with black pepper and add to the marinade. Turn the steak with tongs a few times to ensure the steak is evenly coated with the marinade.
• Marinate for at least 30 minutes at room temperature or up to 10 hours in the refrigerator.
• Heat an outdoor grill to medium heat or a grill pan on the stovetop top on medium-high.
• Remove the steak from the marinade, allowing excess marinade to drip off. Lightly season the steak with salt and black pepper on the first side. Grill steak on medium 4-5 minutes. Turn steak, season with salt and black pepper to taste on the 2^nd side and cook for another 3-5 minutes, or until steak reaches desired level of doneness.
• Transfer to a platter and let rest 10 minutes before slicing.
• Meanwhile, in a large salad bowl, add baby spinach, red onion, cherry tomatoes, and pepper. Gentle toss, then add lemon juice and extra-virgin olive oil. Season with salt and black pepper to taste and toss again.
• Transfer the salad to serving plates and top with sliced steak and crumbled feta. Enjoy!