This strawberry salad is the 2018 Summer Official Salad, in my opinion. Full of vibrant strawberries, radishes, red onion, basil, jalapenos, toasty sunflower seeds, and fresh arugula.
A handmade balsamic vinaigrette and creamy goat cheese complete the dish’s sweet and mildly sour flavor character. 
This substantial summer garden salad works well as a light meal or as a side dish for a large gathering. It would complement the smoky flavors from the barbecue, in my opinion.
It’s important to note how large this salad is. On my largest serving platter, I could hardly get it all to fit. The salad and dressing leftovers can be stored separately and eaten for a few days if you divide all the components in half.
As much as I do, I hope you enjoy this salad. At your upcoming summer get-together, it would undoubtedly be a conversation starter on the table.
Also read: How to Make Vinaigrette (Plus 3 Essential Variations!)
INGREDIENTS
the strawberry salad
- Arugula, 5 ounces
- Chopped fresh basil, half a cup
- 1 pound of thinly cut strawberries
- Red onion, diced into 1/4 cup (approximately 1/2 small onion)
- 4 ounces of crumbled feta or goat cheese, or 1 chopped ripe avocado
- 12 cup of salted, roasted sunflower seeds
- Half a cup of radish, thinly sliced (about 3 medium)
- 1 medium jalapeo, sliced very thin (omit if sensitive to spice)
Vinaigrette with balsamico
- Extra virgin olive oil, 1/4 cup
- Balsamic vinegar, 1 1/2 tablespoons
- 1/9 cup Dijon mustard
- 12 tbsp honey or maple syrup
- 1 minced or pressed garlic clove
- pinch of flavor-enhancing fine sea salt
- black pepper, freshly ground, to taste
INSTRUCTIONS
- To put the salad together: Layer the ingredients as directed on a sizable serving dish or bowl.
- Making the vinaigrette involves: All of the ingredients should be combined and whisked together in a liquid measuring cup or small bowl. If necessary, taste and add extra salt or pepper. The dressing ought to be nicely tart, but if you want to balance it out, you can add extra maple syrup.
- When the salad is ready to be served, drizzle vinaigrette over it and combine. Serve quickly. (If you want leftovers, refrigerate the salad and the dressing separately and combine just before serving.) Leftovers keep well for three to four days when stored separately.
NOTES
MAKE IT VEGAN/DAIRY FREE: Avocado cubes may be used in place of goat cheese. Use maple syrup in the dressing if you’re a vegan.
ADAPT IT: This salad is flexible. Simply skip them if you don’t have basil or if you don’t like jalapenos or radish. You can substitute spring greens for arugula if you don’t like it.