Strawberry Salad with Balsamic Vinaigrette Recipe
A perfect combination of color, taste and texture in Strawberry Salad presented on a platter or chopped and tossed in a giant bowl, and always with a simple, subtly sweet Balsamic Viniagrette
- 2 cups wild arugula
- 1 head romaine lettuce finely chopped
- 1 pint strawberries hulled
- 2 Persian cucumbers chopped
- ¼ small red onion thin slice, soaked in ice cold water 10 minutes
- 4 ounces feta
- ½ cup toasted walnuts rough chop
- 1 small avocado quartered, sliced, and shaped into fans
- Balsamic Viniagrette (recipe follows)
For Salad Platter
- Line entire platter with chopped Romaine lettuce and wild arugula.
- Slice strawberries lengthwise into quarters and arrange on center of platter.
- Arrange remaining salad ingredients except Balsamic Viniagrette on platter.
- Serve Balsamic Vinaigrette alongside or drizzle over platter just before serving.
For Chopped Salad
- Place all arugula, Romaine lettuce, strawberries, cucumbers, and red onions in large salad or mixing bowl.
- Drizzle with ½ cup Simple Balsamic Vinaigrette amd toss until each piece is lightly coated with vinaigrette. Add more vinaigrette if needed.
- Add sliced avocado on top, then sprinkle with feta and toasted walnuts (these are not tossed with the rest of the ingredients so they don't get lost in the bottom of the bowl).
Like most salads with a leafy green base, this Strawberry Salad does not keep well once it has been combined with dressing. Plan ahead and dress what you think you will eat, always adding more later. Leftover ingredients can be stored separately in the refrigerator. Balsamic Vinaigrette, in an airtight container in the refrigerator, will keep for up to a week.
Balsamic Vinaigrette Recipe
A simple Balsamic Vinaigrette recipe with only four ingredients!
Servings: 1 cup
- 1 small clove garlic
- ¼ cup balsamic vinegar
- ½ teaspoon sea salt
- ½ cup olive oil + more for consistency and texture
- optional: 1-2 teaspoons honey or sugar
- optional: 1 teaspoon Dijon mustard to add a tiny kick (and to help emulsify the oil and vinegar)
- Very finely chop garlic, then smash against cutting board with side of knife to make a rough garlic paste.
- Add smashed garlic and remaining ingredients in a mason jar with tight-fitting lid and shake until well combined. Alternatively, you can combine everything in a food processor to emulsify the vinaigrette. Taste for seasoning and add more salt or olive oil as needed.
- If your balsamic vinegar is very sweet or syrupy, add water until you get the consistency of a slightly thickened vinegar.
Store Balsamic Vinaigrette in an air-tight glass container in the refrigerator for up to a week. You might have to give it a vigorous shake or whisk before serving, especially if you don't add the optional Dijon mustard.