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Photo Credit: Elizabeth Newman

Strawberry and Cherry Tomato Salad

In summer, I love the combination of strawberries and tomatoes together - I even have a jam recipe using both! This light salad is a great way to showcase both of them, with a creamy mascarpone dressing, fresh herbs, cucumber and arugula.

Strawberry and Cherry Tomato Salad

Strawberry and Cherry Tomato Salad



Prep Time

15 minutes




Giada De Laurentiis

Image of Strawberry and Cherry Tomato Salad


    For The Salad:

  • 2 cups baby arugula
  • 1 cup halved cherry or grape tomatoes
  • 1 cup hulled and quartered strawberries
  • 1 cup diced English cucumber
  • 1/2 cup fresh basil leaves (torn)
  • 1/4 cup fresh mint leaves (torn)
  • 1/4 teaspoon kosher salt
  • 1/2 small red onion (thinly sliced and rinsed under cold water)
  • For The Dressing:

  • 1/4 cup mascarpone cheese (at room temperature)
  • 2 teaspoons champagne vinegar (white wine vinegar or apple cider vinegar)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt


  1. For the salad: In a medium bowl, combine the arugula, tomatoes, strawberries, cucumbers, basil, mint, salt and onion. Toss gently to combine. Pile the salad onto a platter.
  2. For the dressing: Using the same bowl, combine the mascarpone, vinegar, Dijon, salt and 2 teaspoons water. Whisk well until smooth. Spoon the creamy dressing over the salad and serve.



per serving
Amount/Serving % Daily Value
8 grams
2 grams
7 grams
Saturated Fat
4 grams
14 milligrams
465 milligrams
2 grams
4 grams
gluten free
nut free

2 reviews & comments

  • Author's avatar image
    Melissa Rios

    I haven’t had a chance to make this but reading the ingredients a few times I think there may be a missing comma between champagne vinegar and white vinegar. I think they meant that you use 2 tsp of one or the other two listed. I could be wrong, of course, but that’s how I understood the verbiage after reading it a few times.

  • Author's avatar image
    Kathy C

    I was a little confused with the quantities of the vinegar. Was it supposed to be 2 tsp of each or only 1 or 2 of the vinegars? I used the white wine and the ACV. The dressing was a bit thick.

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