Strawberry Herb Salad with Poppy Seed Vinaigrette

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 7/22/2020

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

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.

Prep: 10 minutes
Serves: 6 Save

Ingredients (12)

  • 1 pint medium strawberries, cleaned, hulled, and sliced 1/4-inch thick
  • 2 cup (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 tablespoon extra-virgin olive oil
  • 2 tablespoon white wine vinegar
  • 2 teaspoon poppy seeds
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground black pepper

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  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.