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Arugula & Strawberry Salad with Fig Balsamic Vinaigrette

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Servings: 4
Ingredients Method

Ingredients
  

  • 4 cups arugula or other salad greens
  • ¾ cup sliced strawberries
  • 1 small cucumber, halved lengthwise and thinly sliced
  • 10 cherry tomatoes, sliced in half
  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons Boyajian Fig Balsamic Vinegar
  • Kosher salt and freshly cracked pepper to taste

Method
 

For the Vinaigrette
  1. Whisk extra virgin olive oil and Boyajian Fig Balsamic Vinegar together.
    4 Tablespoons extra virgin olive oil, 2 Tablespoons Boyajian Fig Balsamic Vinegar
  2. Add salt and black pepper. Set aside
    Kosher salt and freshly cracked pepper to taste
For the Salad
  1. Rinse all fruits and vegetables under cool running water before use.
  2. Place arugula, cucumber, tomato and strawberries in a large bowl.
    4 cups arugula or other salad greens, ¾ cup sliced strawberries, 1 small cucumber, halved lengthwise and thinly sliced, 10 cherry tomatoes, sliced in half
  3. Add vinaigrette and toss gently until evenly distributed
  4. Divide evenly onto serving plates and serve immediately

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