I made up this salad for dinner one night trying to use the surplus of strawberries we had in the fridge. It turned out to be a winner, with nice flavor contrasts amongst the strawberries, salty and creamy feta cheese, crunchy walnuts and basil freshness.
I am really happy with this salad and will make it many times while strawberries are in season. Edible flowers are fun to use. I happen to have an exorbitant amount of nasturtiums in my backyard which have a lovely peppery bite to them. You may have some around you and just not know it. You can find an excellent guide to edible flowers here.
1 basket of strawberries
1 head of red lettuce (or bag of baby / mixed herb lettuce)
1/2 cup crumbled feta cheese
1/3 cup toasted walnuts
1/4 cup shredded basil
1 small red onion, sliced finely
edible flowers (I used nasturtium since they grow in our backyard, plus I enjoy their peppery flavor)
1/2 cup fruity olive oil (I use Greek olive oil from Mytilene)
salt and pepper to taste
Combine all ingredients together, reserving walnuts and edible flowers for garnish. Drizzle with olive oil dressing.