Prep the strawberries. Rinse, dry, and hull them. Slice into halves or thick slices. You want structure, not mush.

Toast the nuts. Warm a dry skillet over medium heat. Add nuts and toast 3–5 minutes, shaking often, until fragrant. Let cool.

Make the dressing. In a jar or small bowl, whisk 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon, 1–2 teaspoons honey, a pinch of salt, and several grinds of pepper. Taste and adjust: more balsamic for tang, more honey if your berries are tart.

Dress the greens lightly. In a large bowl, add the greens and 2–3 spoonfuls of dressing. Toss gently. You want the leaves just kissed with dressing, not drenched.

Add the strawberries and onion. Fold in the strawberries and a little sliced red onion or shallot if you like. Add half the basil and half the nuts.

Finish with cheese and more basil. Scatter goat cheese crumbles or mozzarella pearls on top. Add the remaining basil and nuts. Drizzle on a bit more dressing if needed.

Brighten and season. Taste. Add a small squeeze of lemon if it needs lift. Finish with a pinch of flaky salt and a few grinds of pepper for contrast.

Serve right away. This salad is best fresh, while the greens are still crisp and the strawberries juicy.