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Arugula salad, strawberries and feta cheese

Arugula, Strawberry, and Feta Salad

A bright, healthy, light salad with an unexpected flavor. The magic here is contrast — the sweetness of ripe strawberries against the peppery bite of arugula. That pairing is what makes it special. Arugula has a complex, mustardy taste with a nutty edge, and the walnuts and dressing round it all out. It's a great match for just about any meat dish.

Julia

Recipe author

Arugula salad, strawberries and feta cheese

Composition / ingredients

Servings:

Arugula

Strawberries

100

Feta (or a feta-style cheese)

Walnuts

Olive oil

1.5

Balsamic vinegar

0.5

Honey

0.75

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 62 % 21 g

Carbohydrates 21 % 7 g

242 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 25 min

Step 1:

For this arugula, strawberry, and feta salad you'll need: strawberries, arugula, feta (or a feta-style cheese), walnuts, balsamic vinegar, olive oil, honey, and salt.
Step 2:

Lightly toast the walnuts in a dry skillet to bring out their aroma.
Step 3:

Chop the nuts coarsely with a knife.
Step 4:

Wash the arugula and dry it well. Tear the leaves by hand and arrange them on a plate — arugula is best torn rather than cut with a knife.
Step 5:

Rinse the strawberries well, pat them dry, and hull them. Cut each berry into medium slices and lay them over the arugula.
Step 6:

Cut the cheese into small cubes.
Step 7:

Scatter the cheese evenly over the top.
Step 8:

For the dressing, whisk together the olive oil, balsamic vinegar, runny honey, and salt. Go easy on the salt, since the cheese is already salty. Whisk until the honey fully dissolves.
Step 9:

Drizzle the dressing over the salad.
Step 10:

Sprinkle the chopped walnuts on top.
Step 11:

Serve right away. Enjoy!

Arugula is also known as rocket. It's as versatile in the kitchen as it is nutritious: the leaves are rich in vitamins A, C, E, K, and several B vitamins, plus folate, iodine, manganese, and other trace minerals. Arugula also helps your body absorb iron, which supports healthy hemoglobin levels. Beyond salads, it works in baked dishes, pasta, stewed vegetables, sauces, pizza, soups, and casseroles, and pairs well with seafood, meat, mushrooms, farmer cheese, and other greens. It's best eaten fresh — arugula loses its nutrients the longer it sits.