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 didn't know what to call it because it has basil, feta and edible flowers in it, but strawberries are the dominant component in this salad so I decided to be narcissist and name it after my blog :) 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.