Strawberry Salad

Krista Harris
Sliced strawberries on a white rectangular plate.
Photo by Krista Harris

Strawberries don’t have to be relegated to desserts and smoothies. Sometimes it’s nice to showcase them as a first course or salad. This couldn’t be simpler. The key is to use firm but ripe strawberries—the best you can find.

Sliced strawberries on a white rectangular plate.

Strawberry Salad

Strawberries don’t have to be relegated to desserts and smoothies.
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Course: Salad
Cuisine: American
Keyword: Strawberries
Season: Summer
Author: Krista Harris

Ingredients

  • 1 pint strawberries
  • 1 teaspoon any fruit vinegar, a strawberry golden balsamic is particularly good
  • 1 teaspoon honey, local recommended
  • 2 tablespoons walnut oil
  • Salt
  • Freshly ground pepper

Instructions

  • Hull and slice the strawberries and arrange on a plate. Whisk the vinegar, honey and walnut oil until emulsified; season with a dash of salt and pepper to taste. Drizzle the vinaigrette over the strawberries and serve.
Posted In: Recipes, Salads

Krista Harris is a fifth-generation Californian, raised in San Diego and relocated to Santa Barbara in 1983. She started Edible Santa Barbara with her husband, Steve Brown, in 2008. She is currently assisting the new owners of the magazine and serving as associate publisher.

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