Arugula Strawberry & Goat Cheese Salad


Tender young arugula leaves, with their mildly bitter, peppery flavor is as commonplace to Italians as is parsley or basil.

As one of the best vegetable sources of Vitamin-K, arugula provides a boost for both bone and brain health. This edible herb is also a terrific source of folic acid and Vitamins A and C.

I use arugula in carpacciopasta, frittata, salads and more.

Typically, a salad of young arugula leaves is dressed with nothing more than lemon juice, (or vinegar) olive oil, salt and pepper.

Although nontraditional, I like the combination of  sweet strawberries, tangy goat cheese and mildly bitter greens tossed with extra-virgin olive oil and a good balsamic vinegar.


  • Arugula leaves
  • strawberries
  • goat cheese
  • Extra-virgin olive oil
  • strawberry balsamic vinegar
  • salt
  • walnuts, toasted, coarsely chopped
  1. In a bowl, toss the young arugula leaves, sliced strawberries and crumbled goat cheese with a generous swirl of the oil and a drizzle of balsamic.
  2. Add a pinch of salt and a sprinkling of walnuts. Serve immediately.
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