This strawberry arugula salad is an impressive side dish that takes just 10 minutes to prepare! Juicy berries combined with crunchy pistachios, creamy cheese, and a zesty balsamic vinaigrette evoke the essence of summer in a bowl.
Each year, I feel an incredible thrill at the arrival of the first strawberries at the farmer’s market. My initial experience with local strawberries years ago was genuinely transformative, so that sweet, fruity taste gives me the best kind of nostalgia.
Here’s my latest preferred method for enjoying strawberries: this unbelievably tasty strawberry arugula salad. While I already have a well-loved strawberry salad recipe, this version elevates it with creamy cheese (burrata or feta), crunchy pistachios, and my zesty honey balsamic dressing. In just 10 minutes, you’ll have a side dish that appears fit for a magazine spread!
Why You’ll Adore This Recipe
– It’s likely the most delightful thing you’ll consume this week. I apologize for the dramatics; it truly is!
– It’s remarkably simple. No cooking, nut toasting, or chopping: merely whisking a dressing and slice berries!
– Choose burrata or feta cheese. Burrata is indulgent and creamy, perfect for special occasions. Opt for feta cheese crumbles for a healthier, everyday version of this salad!
Ingredients You’ll Require
This is an exceptionally straightforward five-ingredient salad (plus a quick dressing). When it comes to these ingredients, quality is more crucial than quantity. Here are a few notes on the ingredients:
– Baby arugula: Always select baby arugula, which is light and mild in flavor (not the mature arugula sold in bunches). I typically buy the prewashed kind in bags or containers.
– Fresh strawberries: Look for local and in-season strawberries if possible; otherwise, great store-bought berries that are in season will work just fine.
– Burrata or feta cheese: Burrata is the star of the show: creamy and milky against the vibrant berries. Feta is ideal for a more everyday version that aligns with the Mediterranean diet.
– Roasted, salted pistachios: The crunchy, salty component. If you have raw pistachios, you can roast them yourself and then sprinkle in some salt for the salad.
– Honey balsamic vinaigrette: My favorite sweet-tangy dressing made from balsamic, Dijon, maple syrup, olive oil, and salt. This is my go-to balsamic vinaigrette; it will yield more than you need, allowing you to save extra for future salads.
How to Prepare Strawberry Arugula Salad
I aimed to design a strawberry arugula salad that felt easy to prepare, so this one is extremely uncomplicated. The complete measurements can be found in the recipe card below!
1. Whisk the honey balsamic dressing. Combine the vinegar, Dijon mustard, honey, and salt, then add olive oil one tablespoon at a time, whisking after each addition to emulsify the dressing.
2. Assemble the salad. Spread the arugula over a large platter. Tear the burrata haphazardly over the greens (or sprinkle the feta if using). Top with sliced strawberries and pistachios.
3. Dress and serve. Start by drizzling with about half of the vinaigrette, taste, and add more if desired.
What to Pair With
This salad perfectly complements a summer meal! Here’s what I suggest:
Make Ahead and Storage Recommendations
This salad is best enjoyed right away. For make-ahead purposes, prepare the dressing beforehand and keep all components stored separately until you’re ready to serve. Ensure the arugula remains dry and in its original container until serving time.
The balsamic dressing can be stored in the fridge for up to 2 weeks; let it reach room temperature before serving.
Dietary Information
This strawberry arugula salad is suitable for vegetarians and gluten-free. For a vegan alternative, use vegan feta. It aligns with the Mediterranean diet when including the feta cheese.