Recipe for: Strawberry, arugula, and Korycin cheese salad - photo 1
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Recipe for: Strawberry, arugula, and Korycin cheese salad

May Day Salads Vegetarian Dishes 25 min Easy 0 views ~27.61 PLN * - (0)
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Description

A light, summer salad combining the sweetness of fresh strawberries with the peppery touch of arugula and the creamy texture of Korycin cheese. A dish inspired by Polish flavors and seasonality - perfect for a long weekend, picnic, or light dinner. The contrast of the sweet and sour dressing with honey and balsamic vinegar makes the salad both refreshing and satisfying. Serve as an appetizer or a side dish to grilled poultry, or as a standalone dish for those watching their figure; visually appealing with red strawberries, green arugula leaves, and white pieces of Korycin cheese.

Ingredients Used

Ingredients (11)

Servings:
4
  • Strawberry 400 g
  • Arugula 120 g
  • Koryciński cheese 200 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 20 ml
  • Honey 20 ml
  • Lemon 0.6 pcs (~50 g)
  • 🌿 Spices
  • Salt 1 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 40 g
  • Fresh basil 0.3 bunch (~10 g)
💰 Estimated dish cost: ~27.61 PLN (6.90 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the strawberries in a bowl of cold water: fill the bowl, gently stir with your hand, and let sit for 1 minute. Then transfer to a sieve and let drain for 2-3 minutes. Pat dry individual fruits with a paper towel so that the dressing does not dilute the salad.

Ingredients: Strawberry
Use a large bowl and a fine sieve. Do not soak the strawberries for too long, as they will lose their aroma. For drying, it's best to use a salad spinner or paper towels.
2

Remove the stems from the strawberries: cut off the green part with a sharp knife. If the strawberries are medium or larger, cut them in half or quarters so that the pieces are similar in size to the arugula leaves.

Ingredients: Strawberry
Use a sharp knife and a wooden cutting board. When cutting large fruits, try to make even pieces for the aesthetics of the plate.
3

Rinse the arugula under running water, moving the leaves around and turning them. Dry the arugula in a salad spinner for 20-30 seconds or gently pat it dry with a paper towel, spreading the leaves out individually to avoid crushing them.

Ingredients: Arugula
Use a salad spinner if you have one; otherwise, dry in batches on a towel. Wet leaves will dilute the dressing and make the salad watery.
4

Cut or crumble the Koryciński cheese into uneven bite-sized pieces (about 1-2 cm). If the cheese is very moist, drain the excess moisture with a paper towel.

Ingredients: Koryciński cheese
Use a sharp knife to cut the cheese and a flat spoon to crumble it. Uneven pieces look more rustic and visually complement the strawberries better.
5

If you are adding walnuts (optional), toast them in a dry pan for 3-4 minutes over medium heat, stirring frequently, until they become fragrant and slightly darken. Once removed from the heat, let them cool and chop finely.

Use a pan with a diameter of 24-28 cm without fat. Be careful, as the nuts can burn quickly - keep the pan moving and lower the heat if they start to darken too quickly.

Dressing

6

In a small bowl, pour in the rapeseed oil (30 ml), balsamic vinegar (20 ml), add honey (20 g) and the juice of half a lemon (squeezed from a 50 g lemon). Add salt (1 g) and pepper (1 g). Whisk vigorously with a whisk or fork for 20-30 seconds until the dressing becomes smooth and slightly emulsified.

Ingredients: Rapeseed oil, Balsamic vinegar, Honey, Lemon, Salt, Black pepper
Use a small bowl, spoon, or whisk. If the dressing separates, add a drop of warm water and whisk again. This is a key step — the dressing should be balanced: sweet and sour with a light oily texture.

Assembly

7

In a large bowl, gently mix the arugula (120 g) with half of the dressing — drizzle 2/3 of the prepared dressing and gently shake the bowl or use two salad spatulas to ensure the leaves are evenly coated without breaking them. Add the prepared strawberries (400 g) and pieces of koryciński cheese (200 g). Add the remaining dressing only if the salad seems dry.

Ingredients: Arugula, Strawberry, Koryciński cheese, Rapeseed oil, Balsamic vinegar, Honey, Salt, Black pepper, Lemon
Use a large bowl (minimum diameter 24 cm) and two mixing spoons. Don't pour in all the dressing at once — it's better to add more later than to overdo it. Gently mix for 20-30 seconds to avoid crushing the strawberries.

Finishing and serving

8

Transfer the salad to a serving platter or portion it onto plates. Optionally sprinkle with toasted walnuts (40 g) and scatter fresh basil leaves (10 g). Drizzle with a little of the remaining dressing if you want a glossy appearance. Serve immediately to keep the arugula fresh and crunchy.

Ingredients: Fresh basil, Koryciński cheese
Use cold plates if serving outside in the heat. Add the nuts just before serving to maintain their crunch. If not serving immediately, keep the dressing separate and add it before serving.

Final tips

9

If you are preparing the salad in advance (up to 2 hours before serving), combine the arugula with the strawberries and keep the dressing in an airtight container in the fridge. Add the dressing and cheese just before serving to prevent the leaves from wilting. The salad is best served fresh.

Ingredients: Rapeseed oil, Balsamic vinegar, Strawberry, Arugula, Koryciński cheese
For transport, use a sealed salad container. Do not keep the mixed salad for longer than 2 hours at room temperature due to the fresh cheese.

Fun Fact

💡

Koryciński cheese is a traditional Polish cheese with regional roots from the areas of Podlasie and Podkarpacie; its creamy texture perfectly contrasts with juicy fruits, making it an excellent partner for strawberries.

Best for

majówka piknik lekka kolacja grill

Tips

🍽️ Serving

Serve the chilled salad on a large, light-colored plate to highlight the color contrast. Grilled chicken breast or a piece of crusty whole grain bread pairs perfectly as an accompaniment. For a heartier version, add cooked millet or spelt.

🥡 Storage

It's best to eat the salad right away. If there's leftover dressing, store it in an airtight jar in the fridge for up to 5 days; shake well before use. The composed salad (arugula + strawberries + cheese) can be stored in the fridge for up to 24 hours, but the arugula may wilt slightly. Keep the nuts separate and add them before serving.

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