Strawberry Salad

Strawberry Salad

A simple, summery salad that’s the work of moments. Try it as part of a buffet-style spread, or serve with plenty of crusty bread for a light lunch. Serves 2-4.

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1 x Greendale 227g punnet fresh Strawberries, washed

2 x Greendale 100g Babyleaf Salad packs

200g soft, crumbly Goats Cheese (we like Rosary)

Small bunch of soft herbs – Basil and Mint (or a combination) are great - washed

100ml Olive Oil

2 tbsp Balsamic Vinegar

1 rounded tsp Runny Honey

Sea Salt and ground Black Pepper


First, make the dressing; put the oil, vinegar and honey into a small jug or bowl and whisk to combine, then season to taste with salt and pepper and set aside. Next, hull the strawberries and cut into chunky slices or halves, then pick the leaves from the herb stalks and chop or rip into smaller pieces. Place the salad leaves in a serving dish and add the herbs and strawberries, before drizzling in about two-thirds of the dressing and tossing everything together until it is all lightly coated. Crumble in the goats cheese and mix it in very gently, then take to the table with the remaining dressing alongside.

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