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