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The Washington Post

Strawberry, Mozzarella and Arugula Salad

Strawberry, Mozzarella and Arugula Salad 4.000

Michael Temchine for The Washington Post

Apr 2, 2008

Fresh mozzarella usually is paired with tomatoes, but tart spring strawberries or summer peaches make a nice match as well. Here, the cheese-fruit axis is complemented by bitter, earthy arugula and a balsamic vinaigrette.

The recipe calls for bocconcini -- small balls of fresh mozzarella -- which are available in large supermarkets near the deli section. Small cubes of fresh mozzarella may be substituted.


Servings: 4
Ingredients
  • 4 ounces arugula leaves (about 4 cups loosely packed), tough stems removed
  • 16 bocconcini-size mozzarella cheese balls, cut in half (may substitute 4 ounces fresh mozzarella, cut into sixteen 3/4-inch cubes)
  • 8 ounces (1 pint) strawberries, hulled and cut into halves or quarters
  • 2 teaspoons balsamic vinegar
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper

Directions

Divide the arugula, cheese and strawberries among individual salad plates.

Whisk together the vinegar, salt to taste, and the oil in a measuring cup, until well combined or emulsified. Drizzle the dressing evenly over each serving. Season with grinds of black pepper to taste; serve immediately.


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Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 169


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 5g 25%

Cholesterol: 23mg 8%

Sodium: 189mg 8%

Total Carbohydrates: 6g 2%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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