Strawberry, Basil and Arugula Salad with Lots of Black Pepper

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salad on a plate
Photo/Styling: Katherine Gillen

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

Flaky salt

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.

Nutrition Facts
  • 128 calories

  • 7g fat

  • 15g carbs

  • 2g protein

  • 11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...