Strawberry, Mozzarella and Arugula Salad

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Democracy Dies successful Darkness

clock10 minscourseAppetizer

4.5 (2)

By Stephanie Witt Sedgwick

Fresh mozzarella gets paired with ripe strawberries successful this springtime salad. In the summer, juicy peaches would marque a bully lucifer arsenic well. Here, the cheese-fruit operation is complemented by peppery arugula and a balsamic vinaigrette.

From erstwhile In Season columnist Stephanie Witt Sedgwick.

Ingredients

4 ounces arugula leaves (about 4 cups loosely packed), pugnacious stems removed
4 ounces caller mozzarella cheese, preferably bocconcini, halved
8 ounces (1 pint) strawberries, hulled and halved oregon quartered, if large
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Fine salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
169
Fat
14 g
Saturated Fat
5 g
Carbohydrates
6 g
Sodium
189 mg
Cholesterol
23 mg
Protein
7 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From erstwhile In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026

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