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Salad with strawberry and balsamic vinaigrette recipe

Salad with strawberry and balsamic vinaigrette recipe

58 ratings

Strawberries are back in season! Try something completely different with this fresh strawberry and balsamic vinaigrette – a great way to liven up any salad. See method

  • Serves 2 (makes 300ml vinaigrette)
  • 10 mins to prepare
  • 149 calories / serving
  • Vegetarian
  • Dairy-free


  • ½ small red onion, thinly sliced
  • 227g pack strawberries, trimmed
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp clear honey
  • 1 tsp wholegrain mustard
  • 10g fresh basil, stalks finely chopped, leaves torn
  • 100g wild rocket
  • 20g walnuts, toasted and roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    1g 7%
  • Sugars

    5g 5%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 5g Protein 4.1g Fibre 3.4g


  1. Put the onion in a shallow bowl and cover with cold water; set aside. (This will take away some of the bitterness.)

  2. Reserve 4 larger strawberries, then put the rest in a food processor with the oil, balsamic, honey, mustard and basil stalks; season. Blitz until almost smooth but still with a little texture; pour into a jar. The dressing will keep in the fridge for up to a week.

  3. Drain the onion and toss with the rocket and basil leaves. Thinly slice the remaining strawberries and add to the salad before tossing well with 3 tbsp of the dressing. Scatter with the toasted walnuts to serve.

Tip: Swap the leaves for watercress or spinach. You could also add shredded cooked chicken or feta to the salad. To make the dressing vegan, swap honey for maple syrup.

See more Summer salad recipes

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