Baby Arugula & Strawberry Salad

July 17, 2018

Baby Arugula & Strawberry Salad

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Baby Arugula & Strawberry Salad

Salads that are colorful, packed with texture and bursting with fresh flavors are a go-to for me all summer long. They’re a good way to use what you already have in the fridge and a great way to incorporate all of those fresh herbs that you might have growing in your garden. As a gluten free girl, I find salads are an easy way to get my veggies and protein all in one bowl! This recipe is the perfect balance of sweet, fresh, salty and peppery; top it with sliced grilled chicken breast for a protein-packed meal. I like to make my homemade Honey Balsamic dressing in a mason jar and keep it in the fridge, that way it’s ready to dress my salads when I need it (just take it out while you’re prepping the salad to allow it come to room temperature; this makes it easier to emulsify when you shake it up). I don’t really have exact amounts of greens, herbs, etc. for this salad; just eyeball it depending on how many people you’ll be serving. The dressing recipe linked above can also be scaled up using the same ratio of oil to vinegar and will keep in the fridge for a couple of weeks. Cheers to fresh summer salads!

baby arugula and strawberry salad

 

Baby Arugula & Strawberry Salad

July 17, 2018
: Easy

By:

Ingredients
  • Baby arugula (pre-washed)
  • Italian parsley
  • Fresh mint leaves
  • Cucumber
  • Tomatoes
  • Strawberries
  • Pitted kalamata olives
  • Mozzarella and ricotta salata
  • Salt and pepper for seasoning
Directions
  • Step 1 Fill a large bowl with the baby arugula.
  • Step 2 Roughly chop the parsley and mint and add it to the greens.
  • Step 3 Peel and seed the cucumber and chop into small rounds or wedges.
  • Step 4 Slice tomatoes into small wedges.
  • Step 5 Add the strawberries, quartered if large or halved if small.
  • Step 6 Season with a little bit of sea salt and fresh black pepper
  • Step 7 pour some dressing onto the salad and toss well.
  • Step 8 Top with chopped kalamata olives and small pieces of mozzarella and ricotta salata. I like to use both cheeses since they both offer a mild taste but different textures. Keep the pieces bite-size.
  • Step 9 Taste the salad for seasoning and dressing. Add a bit more dressing to the top and gently toss again. Serve immediately. You can also make the salad ahead of time
  • Step 10 just wait until you’re ready to serve it to season and dress it, or the greens will wilt.
  • Step 11

 

baby arugula & strawberry salad

baby arugula and strawberry salad

 

Just in case you’re interested, this gorgeous serving bowl is from Italy but I found it on Arthur Avenue in “The Bronx!” Wood serving utensils with gold tips are from Sur la Table.


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