Strawberry Herb Salad with Poppy Seed Vinaigrette

Strawberry Herb Salad with Poppy Seed Vinaigrette
Photo by Cheryl Sternman Rule
  • Yield: 6 servings
  • Prep: 10 minutes

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.


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


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