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strawberry salad

Spring Strawberry Salad

Serves: 1

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3/4 cup baby arugula
3/4 cup hulled strawberries, sliced into rings
1/4 cup baby pea tendrils
2 red radishes, thinly sliced
3 tablespoons feta cheese, preferably Woodsman & Wife
10 large basil leaves, torn
10 large mint leaves, torn
1/2 Fresno chile, thinly sliced
Juice of 1/2 lemon
2 teaspoons rice wine vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper


In a large bowl, toss together the arugula, strawberries, pea tendrils, radishes, feta, basil, mint and chiles.

In a small bowl, whisk together the lemon juice, vinegar and honey. While whisking constantly, slowly drizzle in the olive oil. Once a lightly emulsified vinaigrette has formed, immediately drizzle around the inside perimeter of the large bowl of salad. Toss the salad in the vinaigrette until all ingredients are lightly coated. Season with salt and pepper, then toss again to distribute seasoning. Serve.

About the recipe

Strawberries, radishes and peas are all hallmarks of the spring growing season, so pairing them together in a salad is only natural. The freshness of the herbs and arugula, heat from the chile, and creaminess of the feta add needed depth to these subtle spring flavors. Using a neutral vinegar with low acidity, such as rice wine, enhances the sweetness of the strawberries without asserting itself too much.