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strawberry arugula salad

Strawberry Arugula Salad with Feta & Balsamic Vinaigrette

Recipe and photo courtesy of HowtoBurnWater.com
Course Side Dish
Servings 6 servings


For the Vinaigrette:

  • 1 clove garlic, skin removed
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup aged balsamic vinegar
  • 1/3 cup extra-virgin olive oil

For the Salad:

  • 1/2 small red onion
  • 1 lb fresh strawberries
  • 10 oz baby arugula
  • 8 oz feta cheese, crumbled


  • Wash hands with soap and water.
  • Rinse the garlic and strawberries under cold running water.
  • Scrub the red onion with a clean vegetable brush under running water.
  • Check the packaging on the arugula to be sure it was washed. If not, rinse the arugula under cold running water.
  • Mince the garlic.
  • In a jar with a tight fitting lid, add the minced garlic, Dijon mustard, honey, dried thyme, salt, pepper, balsamic vinegar, and extra-virgin olive oil. Cover the jar and shake vigorously to mix the ingredients. This can be assembled ahead of time and kept in the refrigerator.
  • Next, remove the stems from the strawberries and slice them in half.
  • Cut the onion into thin slices.
  • In a large bowl, add the onion, strawberries, baby arugula and feta cheese. Drizzle with approximately 1/3 of the vinaigrette and toss to coat.
  • Add more dressing, as needed, to lightly coat the entire salad.
  • Serve immediately.
  • Cover leftover dressing and store in the refrigerator at 40° or below.