Strawberry Herb Salad with Poppy Seed Vinaigrette

  • Yield 6 servings
  • Prep 10 minutes
  • Cook

A beautiful warm weather salad that's light, clean, and refreshing.

Strawberry Herb Salad with Poppy Seed Vinaigrette
Photo by Cheryl Sternman Rule

Add a bit of soft goat cheese, if you like, to bulk it up. Poppy seeds—a classic strawberry partner—add extra spark and textural interest.


1 pint medium strawberries, cleaned, hulled, and sliced 1/4-inch thick
2 cups (tightly packed) baby arugula
1 cup (loosely packed) cress (watercress, upland cress, or a combination), leaves and tender stems only
1 cup (loosely packed) flat-leaf parsley, leaves and tender stems only
1/4 cup (loosely packed) fresh tarragon leaves
1/4 cup (loosely packed) fresh mint leaves
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons poppy seeds
1/2 teaspoon honey
1/8 teaspoon salt
Freshly ground black pepper


  1. Place the sliced strawberries in a medium bowl.
  2. Fill a deep bowl with cool water. Add arugula, cress, parsley, tarragon and mint, swish around to clean, and lift into the basket of a salad spinner. Spin dry and transfer to a large salad bowl.
  3. Whisk oil, vinegar, poppy seeds, honey, salt and pepper until emulsified. (Or shake vigorously in a lidded jar.) Spoon 1 tablespoon vinaigrette over strawberries; toss gently to coat. Spoon 2 tablespoons vinaigrette over herbs; toss gently. Scrape berries over herbs. Taste, adding more vinaigrette if desired.  Serve immediately.

Recipe by Cheryl Sternman Rule



Get every new post delivered to your Inbox.

Join 261 other followers