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This strawberry arugula salad is a stunning 10-minute easy side dish! Ripe berries with crunchy pistachios, creamy cheese, and a tangy balsamic vinaigrette taste like summer in a bowl.
Every year I get unbelievably excited about the first strawberries at the farmer’s market. Years ago my first taste of local strawberries was truly life changing, so that sweet, fruity flavor feels nostalgic to me in the best way.
Here’s my new favorite way to eat strawberries: this insanely delicious strawberry arugula salad. I already have a very popular strawberry salad recipe but this one steps it up, with creamy cheese (burrata or feta), crunchy pistachios, and my zingy honey balsamic dressing. In 10 minutes, you’ve got a side dish that looks like it belongs on a magazine cover !
Why You’ll Love This Recipe
- It’s probably the most delicious thing you’ll eat this week. I’m sorry to be dramatic, it just is!
- It’s incredibly easy. No cooking, toasting nuts, or chopping: just whisking a dressing and slicing berries!
- Pick burrata or feta cheese. Burrata is rich and creamy, great for special occasions. Use feta cheese crumbles for the everyday healthy version of this salad!
Quick Note on Strawberries
Strawberries land near the top of the Environmental Working Group’s Dirty Dozen list year after year: this means they tend to carry more pesticide residue than most produce.
Here’s the method I use for How To Clean Strawberries: it’s worth the extra two minutes!
Ingredients You’ll Need
This is a very simple five-ingredient salad (plus a quick dressing). With foods like these, quality matters more than quantity. Here are a few ingredient notes:
- Baby arugula: Always buy baby arugula, which is fluffy with mild flavor (not the mature arugula which is sold in bunches). I usually get the prewashed kind in bags or containers. Here’s my quick guide to arugula for more info.
- Fresh strawberries: Find local and in-season if you can swing it; otherwise, use great store-bought berries that are in season.
- Burrata or feta cheese: Burrata is the showstopper: creamy and milky against the bright berries. Feta works well for a more every-day version of the salad that fits the Mediterranean diet.
- Roasted, salted pistachios: The crunchy, salty element. If you’ve only got raw pistachios, you can toast them yourself, then add a few pinches of salt to the salad.
- Honey balsamic vinaigrette: My favorite sweet-tangy dressing made with balsamic, Dijon, maple syrup, olive oil, and salt. This is my go-to balsamic vinaigrette: it will make more than you need so you can save extras for future salads.
How to Make Strawberry Arugula Salad
I wanted to create a strawberry arugula salad that felt effortless to make, so this one is super simple. The full measurements are in the recipe card below!
- Whisk the honey balsamic dressing. Whisk the vinegar, Dijon mustard, honey and salt, then add olive oil one tablespoon at a time, whisking after each addition so the dressing emulsifies.
- Layer the salad. Spread the arugula across a large platter. Tear the burrata directly over the greens in messy pieces (or sprinkle the feta crumbles if using). Add the sliced strawberries and pistachios on top.
- Dress and serve. Drizzle with about half the vinaigrette to start, taste, and add more if you want.
What to Serve Alongside
This salad is a perfect way to bring together a summer meal! Here’s what I’d recommend:
- Grilled salmon, grilled chicken, or grilled shrimp for a complete summer dinner
- A loaf of crusty bread
- A simple pesto pasta or lemon ricotta pasta
- A glass of dry rosé or Sauvignon Blanc
- Alongside more salads like a dense bean salad or Mediterranean chickpea salad
Make Ahead and Storage Tips
This salad is best eaten immediately. For make ahead, make the dressing in advance and store all components separately until ready to serve. Make sure to keep the arugula dry and in its original container until ready to serve.
The balsamic dressing keeps in the fridge for up to 2 weeks; allow to come to room temperature before serving.
Dietary Notes
This strawberry arugula salad is vegetarian and gluten-free. For vegan, use vegan feta. It is Mediterranean diet friendly with the feta cheese.
Strawberry Arugula Salad
This strawberry arugula salad is a stunning 10-minute easy side dish! Ripe berries with crunchy pistachios, creamy cheese, and a tangy balsamic vinaigrette taste like summer in a bowl.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten-Free, Mediterranean Diet, Vegetarian
Ingredients
For the salad
- 4 to 5 oz baby arugula
- 8 oz balls burrata cheese OR ½ cup feta cheese crumbles
- ½ to ¾ pound strawberries, thinly sliced
- ¼ cup chopped roasted salted pistachios
For the honey balsamic dressing (you’ll use about half)
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or maple syrup)
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
Instructions
- Make the dressing: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, honey or maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. (Store refrigerated up to 2 weeks; bring to room temperature before serving).
- Plate the salad: Place the arugula on a platter. If using burrata, top with torn burrata. Add the strawberries and pistachios. If using feta, sprinkle the feta on top of the berries. Drizzle with the desired amount of dressing (I start with about half, then add more to taste) and enjoy.
