Ingredients
For the salad:
- 300 g vine-ripened cherry tomatoes or baby roma tomatoes, halved
- 500 g fresh strawberries, quartered
- Handful fresh basil, chopped (about 2 tablespoons)
- Handful fresh mint, finely chopped (about 2 tablespoons)
- 1 generous handful young arugula leaves
- 2 tablespoons pine nuts, lightly toasted
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar (good quality)
- 1 tablespoon freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1/2 teaspoon liquid honey, or more to taste
- Sea salt and freshly ground pepper, to taste
Instructions
- In a large bowl, add the strawberries, tomatoes, basil, mint and arugula.
- In a small bowl, add the dressing ingredients and whisk to combine. Adjust seasonings to taste.
- Pour the dressing over the salad, add the pine nuts and toss well to combine.
- Serve and enjoy.
Nutrition
Notes
- I like the peppery twist that arugula adds to this salad, but it can easily be subbed out with spinach. Or try using a blend of half arugula and half spinach.
- For best results, buy the juiciest, ripest strawberries you can find. They are the star of this salad.
- If making ahead, add the arugula just before serving.