Place the washed and dried spinach leaves in a large mixing bowl, hearing them crackle softly as you toss them gently to loosen the leaves.
Slice the strawberries just before mixing, aiming for even rounds that look bright and juicy, filling your kitchen with their sweet aroma.
Add the sliced strawberries to the bowl with the spinach, distributing them evenly to combine vibrant reds with the dark green leaves.
Crumble the feta cheese over the salad, scattering it evenly for a salty, creamy contrast to the fresh greens and berries.
If using nuts, toast them lightly in a dry skillet until golden and fragrant, then sprinkle over the top for crunch and depth.
In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, pepper, and herbs if using, until the dressing is well combined and slightly emulsified.
Pour the dressing over the salad, tossing gently to coat all the ingredients evenly, ensuring each leaf and berry gets a light glisten.
Serve immediately, allowing the fresh textures and flavors to shine, with a final sprinkle of nuts or herbs if desired.
