Strawberry Arugula Salad with Basil and Feta
Strawberries and basil is such a summery and satisfying combination of flavors. If you can, try and find local strawberries to buy. The ones found in the grocery stores are bred to be able to travel and aren’t as tender or flavorful as what you can find at your local stand. If you do find yourself in front of the strawberry section at your grocery store, look for berries that are red, rather than white, at the top. These will be more likely to have been picked when close to ripe.
Strawberry Arugula Salad with Basil and Feta
Serves 4 as a side
About 4 generous cups (3 ½ oz) arugula
1 cup basil, thinly sliced
12 oz strawberries
¾ cup feta
¾ cup toasted walnuts, roughly chopped
3 ½ Tb lemon juice
2 Tb olive oil
¾ tsp salt
Using a paring knife, hull the strawberries by cutting around the green top, into the flesh below, in a circular motion. Cut the strawberries in half or in quarters depending on how big the berries are.
In a large bowl, combine all of the ingredients and toss to combine. Taste and make any adjustments to the lemon juice or salt.