Fruit Salad

In the hot summer months I used to crave something fresh and sweet for lunch and when I came across the strawberry and spinach salad with feta, I made a version of it at home. I used to bring it with me to lunch every single day one summer. This salad is an improvement over that version. It is a quick fix for days when I have to pack lunch for myself or when we don’t have time for something elaborate. Its refreshing, colorful and quite healthy. Give it a go.

Fruit Salad

Serves 2


  1. Strawberries, sliced – 8-10 big
  2. Kiwi, quartered and sliced – 1
  3. Grapes, halved – 1 cup
  4. Cantaloupe/musk melon, sliced and diced – 1 cup
  5. Apple, sliced and diced – 1
  6. Cucumber, diced – 1 cup
  7. Walnuts, toasted – handful
  8. Mixed salad leaves – 3 to 4 handfuls
  9. Feta cheese, crumbled or diced – 1/4th cup
  10. Red wine vinegar – 2 tbsp
  11. Extra virgin olive oil – 4 tbsp
  12. Salt and pepper – to taste


  1. Salad bowl and forks to assemble and toss the salad
  2. Cutting board and knife to chop


  1.  Add all the fruits, cucumber, walnuts and cheese to the salad bowl and top with the leaves.
  2. In a separate bowl add the vinegar, olive oil, salt and pepper and whisk using a fork.
  3. Add the dressing to the salad bowl and toss well right before serving.


  1. Feel free to experiment with different types of fruits. Pears, pineapples, nectaries, peaches will work very well.
  2. Roasted almonds, pumpkin seeds, sunflower seeds are good options to try with or instead of walnuts.
  3. Also, try balsamic vinegar instead of red wine vinegar.

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