Cut the tops off of the strawberries and slice them up. Place in a medium non-metal bowl.
Drizzle the balsamic vinegar and lemon juice over the strawberries, along with 2 Tbsp. of the olive oil. Season with salt and pepper. Stir well and let rest while you prepare the rest of the salad so that the strawberry juices will be drawn out and the flavors can marry.
Place about 2 cups of greens in each of four salad bowls.
Pick the leaves off of the mint and basil sprigs. Sprinkle the herbs onto the salads, distributing evenly. If the leaves are large, tear them up a bit.
Stir the strawberries again, then distribute the mixture evenly over the four salads. This is your dressing, too, so make sure to use all of the liquid. Toss gently if desired, or leave it on top since it looks pretty.
Sprinkle 1-2 Tbsp. of crumbled feta cheese onto each salad. Drizzle each salad with about 1 Tbsp. of the remaining olive oil.
If using prosciutto, drape a few pieces over each salad. Serve with fresh ground pepper. Enjoy!