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Arugula Salad with Charred Feta, Pine Nuts, and Strawberry Vinaigrette

arugula salad with feta

Arugula Salad with Charred Feta, Toasted Pine Nuts, and Strawberry Vinaigrette

If you don’t have a blowtorch, you can achieve a similar effect by broiling the feta for 2 to 4 minutes. You’ll need a blender for this recipe.
Servings 8


  • cups crumbled feta
  • ½ pound hulled strawberries
  • ½ cup olive oil
  • ½ cup Champagne vinegar
  • 1 tablespoon stone-ground mustard
  • teaspoons honey
  • ½ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ¼ cup minced fresh tarragon
  • 6 cups baby arugula
  • ¼ cup toasted pine nuts


  • Scatter feta on a baking sheet. Char cheese with a blowtorch until browned, then refrigerate while you make the vinaigrette.
  • Puree strawberries in a blender until smooth, then pass through a mesh strainer. Return strained berries to blender and add oil, vinegar, mustard, honey, sugar, and salt. Blend until smooth. Fold in tarragon.
  • Dress arugula with prepared vinaigrette, sprinkle with pine nuts, and toss. Top salad with feta and serve immediately.


Adapted from Chef Edouardo Jordan, JuneBaby

Photo Credit Charity Burggraaf

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