Recipe for: Strawberry, arugula, and grilled oscypek salad - photo 1
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Recipe for: Strawberry, arugula, and grilled oscypek salad

I'm not hungry Salads 30 min Easy 0 views ~58.71 PLN * - (0)
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Description

A light, summer salad that combines the sweetness of fresh strawberries, the peppery character of arugula, and smoked, stretchy oscypek grilled or pan-fried. The spring style with herbs (basil and thyme) enhances the freshness, while the honey-balsamic vinaigrette adds a sweet-and-sour depth. This dish is perfect as an appetizer at a summer gathering, a side for the grill, or a light lunch. The distinct contrasts in texture: juicy fruits, crunchy nuts, and creamy, slightly caramelized oscypek create an appealing visual and flavor composition.

Ingredients Used

Ingredients (12)

Servings:
4
  • Strawberry 400 g
  • Arugula 120 g
  • Oscypek 3 pcs (~300 g)
  • Olive oil 30 ml
  • Balsamic vinegar 15 ml
  • Honey 15 ml
  • Lemon juice 15 g
  • 🌿 Spices
  • Salt 1 g
  • Black pepper 2 pinch (~1 g)
  • Basil 10 g
  • Thyme 5 g
  • ✨ Optional
  • Walnuts 50 g
💰 Estimated dish cost: ~58.71 PLN (14.68 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the strawberries under cold water and gently dry them in a colander or on a paper towel. Cut off the stems and slice the larger fruits in half or into pieces, so they are easy to eat with a fork.

Ingredients: Strawberry
Use a sieve/strainer and paper towel to dry the strawberries. Do not soak the arugula in advance — wash it just before serving to prevent it from wilting.
2

Rinse the arugula under cold water, dry it in a salad spinner or on a clean towel. Remove the thicker stems if they are fibrous. Transfer the arugula to a large salad bowl and set aside.

Ingredients: Arugula
It's best to use a salad spinner; moisture will dilute the dressing. A large bowl with a diameter of 24-28 cm is convenient for mixing the salad.

Dressing

3

In a small bowl, pour in olive oil (30 g), balsamic vinegar (15 g), lemon juice (15 g) and add honey (15 g). Add salt (1 g) and pepper (1 g). Whisk vigorously with a fork or whisk for about 20–30 seconds, until the honey dissolves and the dressing becomes smooth and slightly thickened.

Ingredients: Olive oil, Balsamic vinegar, Honey, lemon juice, Salt, Black pepper
Use a small bowl and a metal whisk or fork. If the honey is thick, heat it for a short moment (5–10 s) in the microwave in the bowl to dissolve it. The dressing should be smooth and shiny.

Grilling oscypek

4

Cut the oscypek into slices about 1–1.5 cm thick. Heat a grill pan or non-stick pan over medium heat for 3–4 minutes. Lightly drizzle the surface of the pan with oil (a few drops) and place the cheese slices so that they do not touch each other. Fry for 2–3 minutes on each side until visible grill marks appear and the cheese starts to soften (it should be golden-brown, not burnt). Sprinkle with fresh thyme just before removing from the pan.

Ingredients: Oscypek, Thyme, Olive oil
Use a grill pan with a diameter of 26–28 cm or a non-stick pan. Do not set the heat too high — the cheese should melt inside, while the outer layer should brown nicely. Flip with a spatula after 2–3 minutes.

Preparation of toppings

5

If you are using walnuts (optional), chop them coarsely and toast in a dry pan for 2–3 minutes until fragrant and lightly golden. Set aside to cool.

Use a small dry skillet. Stir the nuts every 30 seconds to prevent them from burning. You can also add walnuts to enhance the texture and flavor.

Salad Assembly

6

In a large bowl with arugula, add the chopped strawberries. Drizzle 2/3 of the prepared dressing (set aside the remaining part for decoration). Gently mix the arugula and strawberries with a fork or your hands for 10–15 seconds, so the leaves do not lose their crispness. Transfer the mixture to plates.

Ingredients: Arugula, Strawberry, Olive oil, Honey, Balsamic vinegar
Gently mix — arugula and strawberries are delicate. Use two spoons or clean, dry hands. If the dressing seems too sour, add a bit of honey.
7

Arrange the grilled slices of oscypek on top of the salad. Drizzle with the remaining dressing (the rest from the bowl) and scatter the chopped nuts. Sprinkle with fresh basil leaves (10 g) and freshly ground pepper for aroma.

Ingredients: Oscypek, Basil, Black pepper
For decoration, use a pinch of basil with your fingers to avoid damaging the leaves. The best visual effect is achieved with white plates with a diameter of 24–28 cm.

Serving

8

Serve immediately — oscypek is best hot, and arugula is fresh and crunchy. Each portion can be drizzled with a few drops of oil and a bit of balsamic vinegar to enhance the flavor.

Ingredients: Olive oil, Balsamic vinegar
Serve immediately after plating, as the dressing and warm cheese will change the texture of the arugula over time. The best serving tray is shallow salad plates.

Fun Fact

💡

Oscypek is a traditional smoked highland cheese that pairs perfectly with sweet fruits; combining smoked cheese with fruits is an old culinary practice, valued for the contrast of flavors.

Best for

letnie przyjęcie piknik przystawka do grilla

Tips

🍽️ Serving

Serve on shallow, light-colored plates. You can add a few mint leaves or thin slices of red onion for a bit of sharpness. A chilled white wine or lightly sparkling water with lemon pairs well with the salad.

🥡 Storage

It is best to eat the salad right away. If there is leftover dressing or chopped nuts, store them separately in the fridge for up to 48 hours. Grilled oscypek can be stored in the fridge for up to 24 hours and reheated in a pan for 1–2 minutes.

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