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Arugula Salad with Strawberries


This quick-to-prepare summer salad is a delight at lunch or dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 1/2 pint strawberries, rinsed, hulled, and quartered
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bunches arugula, washed, dried, and trimmed
  • 1/2 cup toasted pecan halves


  1. In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.

  2. In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.

  3. To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.

Cook's Notes

Look for locally grown berries that are brightly colored and plump. They should have the green caps attached and be uniform in size. Avoid soft, shriveled, or moldy fruits. If the strawberries smell sweet, they will most likely taste sweet, too.

Reviews Add a comment

  • Misstapher
    24 APR, 2011
    Made this for Easter, everyone loved it- even the picky eater. Instead of pecans I roasted some raw almonds with a spoonful of honey. Sooo good! I also had goat cheese out on the table to add at will and it was yummy!
  • mcgovernfam
    1 JUN, 2008
    This was easy and delicious. I added a little goat cheese, which made a good thing even better.