Strawberry, Basil and Arugula Salad with Lots of Black Pepper
A strawberry salad—spinach, white balsamic, probably some raw onion or candied almonds (or both)— can feel stuck in the ’90s. But it doesn’t have to be that way. Our recipe swaps spinach for arugula and basil, and adds black pepper (like a lot of it) to keep things balanced.
The dressing isn’t really a dressing in the traditional sense, since you don’t need a whisk or a blender to make it. Instead, the strawberries are marinated with rice vinegar and honey, releasing their juices to coat the greens. A drizzle of olive oil, and you’re looking at the easiest (and tastiest) fruit salad ever.
16 ounces strawberries, hulled and halved
¼ cup rice vinegar
1 tablespoon honey
8 cups arugula
1 cup basil leaves
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1. In a medium bowl, toss the strawberries, rice vinegar and honey to combine.
2. Arrange the arugula and basil leaves on a serving platter. Season with flaky salt and sprinkle with the crushed red pepper flakes. Spoon the berries and their juices over top, then drizzle with the olive oil. Season generously with freshly ground black pepper.