Arugula Strawberry Blackberry Blueberry Recipe

Wash and dry

Rinse the arugula, strawberries, blackberries, and blueberries under cold water. Spin or pat dry the arugula thoroughly so the dressing will cling. Gently dry the berries and set aside.

Slice strawberries

Hull and thinly slice enough strawberries to yield 1 cup for the salad. Reserve 1/2 cup hulled strawberries for the dressing as listed. Place the sliced strawberries in a small bowl.

Thinly slice onion

Peel and cut the red onion into very thin half-moons. Place the slices in a small bowl of cold water for 5 minutes to mellow the sharpness, then drain and pat dry.

Toast walnuts

Heat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, for 3–5 minutes until fragrant and slightly golden. Remove from heat and let cool. Roughly chop the walnuts if desired.

Place 1/2 cup hulled strawberries, 3 tbs extra-virgin olive oil, 2 tbs champagne vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a blender or food processor.

Blend until smooth, about 20–30 seconds. Taste and adjust seasoning: add up to 1/2 tbs more honey if you prefer sweeter, or another 1/2 tbs vinegar if you want brighter acidity. If the dressing is too thick, thin with 1–2 teaspoons of water or more olive oil until it reaches a pourable consistency.

Transfer dressing to a small jar and refrigerate until ready to dress the salad (can be made up to 24 hours ahead).

In a large mixing bowl, combine the 5 cups of arugula, the 1 cup sliced strawberries, 3 oz blackberries, 3 oz blueberries, and the drained thinly sliced red onion. Toss gently to combine.

Tear or pull apart the burrata into bite-sized pieces and scatter over the top of the salad, leaving some larger pieces intact for visual appeal.

Sprinkle the toasted walnuts and fresh basil leaves over the salad.

Just before serving, drizzle the strawberry vinaigrette evenly over the salad — start with about half the dressing and toss gently; add more to taste (typically all of it for a lightly dressed salad).

Finish with a small sprinkle of flaky sea salt and an extra grind of black pepper if desired. Serve immediately.