Strawberry Salad | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm

Strawberry Salad


Sarah Henkin, CUESA’s Market Chef


1 pint strawberries
Freshly cracked black pepper, to taste
Sea salt, to taste
Big handful arugula, washed and dried well
Big handful fava leaves, washed and dried well
Juice from 1 lemon
Couple tablespoons balsamic vinegar
¼ cup extra virgin olive oil
Ricotta salata cheese


  1. Wash the strawberries and pat dry.  Remove the tops and cut them into quarters.  Add to a mixing bowl with a couple grinds of black pepper and a pinch of sea salt. Add the arugula and fava leaves to the bowl and toss to combine. 
  2. In a separate bowl and the lemon juice and balsamic vinegar, whisk in the olive oil with a fork.  Pour the dressing over the greens and strawberries, just to coat everything, and toss together.  With a peeler, peel curls of ricotta salata cheese onto the top of the salad for garnish.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »