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Summer Strawberry Salad



For the dressing
  • 1/4 cup sliced strawberries
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
For the salad
  • 8-10 ounces arugula or spinach greens, or a 50/50 mixture
  • 1/2 cup Italian parsley leaves (tender stems are okay) or basil leaves
  • 1 pound strawberries, hulled and quartered
  • 1 English (seedless) cucumber, sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
  • 1 pint cherry tomatoes (any color), sliced in half
  • 1/4 cup sliced red onion
  • 1/2 cup crumbled feta cheese




Make the dressing
  • Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.

Make the salad
  • Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

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