Place the spinach leaves in a salad spinner and rinse thoroughly under cold water. Spin dry until leaves are crisp and no excess moisture remains.
Hull and thinly slice the strawberries, revealing their bright red interior and juice that smells sweet and fresh.
Transfer the dried spinach to a large mixing bowl. Gently fold in the sliced strawberries, taking care not to crush them and to keep the leaves crisp.
Sprinkle the crumbled feta cheese evenly over the salad, adding a creamy, salty bite to each forkful.
Thinly slice the red onion and scatter it over the top, adding a pungent, sharp contrast to the sweetness of the strawberries.
In a small jar with a lid, combine the balsamic vinegar, olive oil, and honey. Tighten the lid and shake vigorously until the dressing emulsifies and turns slightly glossy.
Taste the dressing and adjust the acidity or sweetness if needed—add more honey or vinegar according to your preference.
Pour the dressing over the salad and gently fold everything together, ensuring the ingredients are coated without bruising the strawberries.
Serve the salad immediately to enjoy the crisp spinach, juicy strawberries, and flavorful dressing at their best.
