Nothing says summer quite like the sweet, sun-ripened flavor of fresh strawberries. This Sunny Strawberry Summer Salad is the perfect way to showcase strawberries at their peak of perfection. Bright, juicy berries are tossed with peppery arugula, cherry tomatoes, tangy-sweet vinaigrette dressing for a salad that's as vibrant as a sunny summer day. Light yet satisfying, it makes an ideal lunch or accompaniment to grilled entrées for dinner. Let the delightful tastes and textures of this strawberry salad transport you to warm, carefree days filled with the flavors of the season.
1OSF cucumber, quartered and cut into 1/2 inch pieces
½cupOSF parsley, large stems removed
1ptOSF cherry tomatoes, halved
½cupfeta cheese, crumbled
½cuproasted or candied almonds, pecans, or pistachios, chopped
Dressing
¼cupOSF strawberries, sliced
3tbspextra virgin olive oil
2tbspbalsamic vinegar
1tbspfresh squeezed lemon juice
2tsphoney
1OSF scallion, finely chopped
salt, to taste
black pepper, to taste
Directions
1
A blender is the easiest way to make the dressing, just toss all the ingredients in and blend for 30 seconds or until the strawberries are fully broken down and the dressing has emulsified (the oil isn't quickly separating from the rest of the dressing). If you don't have a blender, my favorite way to mix dressing is to add the ingredients to a mason jar, put on the top, and then have a dance party with the kids to get it all mixed up!
2
Toss the greens together and then add the other ingredients in a pile on top, then lightly toss to distribute everything. Add dressing right before eating so the salad doesn't get slimy. I like to let each person dress their own salad, that way, if there are leftovers, they can easily be saved for the next day without getting yucky. Enjoy the fresh tastes of summer!
DifficultyBeginner
Ingredients
Salad
4ozOSF lettuce mix
4ozOSF arugula
1ptOSF strawberries, quartered
1OSF cucumber, quartered and cut into 1/2 inch pieces
½cupOSF parsley, large stems removed
1ptOSF cherry tomatoes, halved
½cupfeta cheese, crumbled
½cuproasted or candied almonds, pecans, or pistachios, chopped
Dressing
¼cupOSF strawberries, sliced
3tbspextra virgin olive oil
2tbspbalsamic vinegar
1tbspfresh squeezed lemon juice
2tsphoney
1OSF scallion, finely chopped
salt, to taste
black pepper, to taste
Directions
1
A blender is the easiest way to make the dressing, just toss all the ingredients in and blend for 30 seconds or until the strawberries are fully broken down and the dressing has emulsified (the oil isn't quickly separating from the rest of the dressing). If you don't have a blender, my favorite way to mix dressing is to add the ingredients to a mason jar, put on the top, and then have a dance party with the kids to get it all mixed up!
2
Toss the greens together and then add the other ingredients in a pile on top, then lightly toss to distribute everything. Add dressing right before eating so the salad doesn't get slimy. I like to let each person dress their own salad, that way, if there are leftovers, they can easily be saved for the next day without getting yucky. Enjoy the fresh tastes of summer!
