Place the spinach leaves into a salad spinner and give them a thorough rinse. Spin until just damp and free of excess water, then transfer to a large mixing bowl.
Hull the strawberries by removing the green tops, then slice them into thin, even pieces. Add the sliced strawberries directly to the bowl with spinach.
Crumb the feta cheese over the salad, scattering it evenly for a salty, tangy flavor that complements the sweetness of the strawberries.
Lightly toast the nuts in a dry skillet or oven until golden and fragrant, then roughly chop or leave whole. Add them to the salad for crunch and aroma.
Thinly slice the red onion and rinse the slices in cold water to mellow their sharpness. Drain thoroughly and sprinkle over the salad.
Chop or tear the fresh herbs, such as mint or basil, and sprinkle over the salad for a fragrant herbal lift.
Drizzle the balsamic glaze sparingly over the assembled ingredients, aiming for a balanced sweet and smoky flavor without pooling.
Toss everything gently to combine, making sure the dressing coats the greens and strawberries evenly, and that the feta and nuts are well distributed.
Serve immediately on chilled plates or in bowls to enjoy the crisp texture and vibrant flavors at their best.
