Strawberry Arugula Salad with Hazelnuts and Feta

Stars Strawberry Salad Recipe
Photo by Andrew Cebulka

This refreshing strawberry arugula salad with hazelnuts and feta is a vibrant blend of nutty, fruity, and tangy flavors. The fresh strawberries offer a sweet and juicy taste that is balanced with the mildly peppery arugula greens. Crumbled feta cheese adds a creamy texture that contrasts with the hazelnuts. And its salinity complements the tart balsamic vinaigrette and sweet berries.

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4 servings

    For the salad:
  • ½ pound arugula
  • ½ pound Tuscan kale
  • 12 strawberries, sliced
  • For the balsamic dressing:
  • 12 very ripe strawberries, sliced
  • ½ cup white balsamic vinegar
  • 1 cup extra virgin olive oil
  • 1 tablespoon shallot, minced
  • Salt and pepper to taste
  • For the cocoa-dusted hazelnuts:
  • 2 cups sugar
  • 2 cups water
  • 1 cup hazelnuts
  • 1 tablespoon cocoa
  • For the herbed feta:
  • 1 cup crumbled feta cheese
  • 1 teaspoon parsley, chopped
  • 1 teaspoon tarragon, chopped
  • 1 teaspoon chives, diced

Balsamic Dressing

  1. Combine first four ingredients in a blender and starting at a lower speed, purée well.
  2. Turn the speed up and continue to blend until completely emulsified.
  3. Season with salt and pepper. (Note: I like to go heavy on the pepper.)

Cocoa-Dusted Hazelnuts                                                 

  1. Preheat oven to 300 degrees. Combine water and sugar in a small sauce pot and bring to a simmer. Add hazelnuts and simmer for two minutes.
  2. Strain nuts from simple syrup mixture and spread out on a baking sheet lined with parchment paper. Bake for 15 minutes, rotating every 5 minutes, then remove from oven and let cool slightly.
  3. Place in mixing bowl and season with a touch of salt and cocoa powder until evenly coated.

Herbed Feta     

Combine all ingredients in a bowl and set aside in refrigerator until ready for use.

To Assemble         

In a large mixing bowl, combine greens, sliced strawberries, and vinaigrette to taste (you’ll have some dressing left over). Season lightly with salt and pepper and top with hazelnuts and feta.


  • Recipe from chef Joe DiMaio, Stars Rooftop & Grill Room, Charleston, South Carolina

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