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Arugula & Basil with Balsamic Marinated Strawberries Salad

What you need

  1. 3 cups fresh Arugula (enough for 4 servings)
  2. 1 cup fresh basil, roughly torn (or 1/4 - 1/2 cup fresh mint leaves)
  3. 2 cups fresh or frozen (thawed) strawberries, sliced
  4. 1/2 cup balsamic vinegar
  5. 2 tsp honey or agave syrup
  6. 1 shallot, minced
  7. Olive oil (optional)
  8. Toasted pine nuts or pecans
  9. Kosher salt to taste
  10. Freshly ground black pepper

How to make it

  1. Remove any tough stems from the arugula and tear into bite-sized pieces if needed
  2. Combine strawberries, balsamic, shallot and honey in a small bowl
  3. Allow to stand at room temperature for 1 hour or refrigerated for 3 hours
  4. Combine arugula and basil in a large bowl
  5. Using a slotted spoon, remove the strawberries from the marinade and place on top of the greens
  6. Taste the marinade to determine if you want to add olive oil (The honey and shallot will temper the already mild vinegar and you may decide to use it without oil - test by dipping a piece of arugula into it if you aren't sure)
  7. Add oil if desired and drizzle some of the marinade over the salad
  8. Toss very gently, being careful not to break up the strawberries
  9. Taste and adjust seasonings adding more dressing and salt & pepper
  10. Sprinkle toasted nuts over the top and serve

> If you're preparing individual plates, add the nuts to the prepared plates not the bowl

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