Strawberry Salad

This salad is as pretty and pink as it is delicious! The star is the creamy dressing - with a little sweet from fresh strawberries, and some bright tang from Dijon and white balsamic (white wine vinegar works as well) it ties the salad together beautifully. 

My tip for getting those beautifully shards of shaved gorgonzola is to put the cheese in the freezer about 15-20 minutes before shaving. Crumbles work as well, but I love the texture and look of the thinly shaved slices. 

Strawberry Salad


Strawberry Salad



Prep Time

20 minutes




Giada De Laurentiis

Image of Strawberry Salad


  • 1 cup hulled and halved strawberries (plus 1/2 cup hulled and sliced)
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • One 5-ounce container baby arugula
  • 1/2 cup sliced almonds (toasted)
  • 1/2 cup shaved Gorgonzola dolce


  1. This recipe originally appeared on Giada Entertains. Episode: Valentine's Day Cookout.
  2. Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
  3. Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.
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1 comment

  • Author's avatar image
    Laura Pinsky

    This salad is delicious. We were surprised how well the blue cheese paired with the strawberries. I made the salad first with arugula, as instructed, and then with baby spinach. We had a slight preference for the latter, but both a company-worthy.

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