Arugula and Strawberry Salad With Pistachios, Mint, and Feta

Remove the stems from the arugula for a smoother bite. (Vasilis Stenos)

Tender, peppery arugula is “ubiquitous to the Mediterranean diet and longevity cooking,” Diane Kochilas writes in “The Ikaria Way.” “Arugula is a nutrient-dense food high in fiber and phytochemicals; calcium for bone health and nerve and muscle function; potassium for reducing sodium’s negative effects; and vitamin C, an antioxidant that helps support the immune system.”

This simple, vibrant salad is a springtime staple at her cooking school on Ikaria, Greece. She likes to remove the stems of the arugula before using.

Serves 2

• 4 cups arugula, trimmed
• 1 small bunch mint, trimmed
• 8 large strawberries, hulled and halved or quartered, as desired
• 3 tablespoons shelled, salted pistachios
• 4 tablespoons extra-virgin Greek olive oil
• 1 tablespoon sherry vinegar, or more to taste
• 1 teaspoon Greek pine honey
• Sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons crumbled Greek feta

Tear or coarsely chop the arugula and place it in a mixing or serving bowl. Add the mint, strawberries, and pistachios, saving 2 teaspoons of the nuts for garnish.

Whisk together the olive oil, vinegar, and honey, and season to taste with salt and pepper. Toss the salad with all but 1 tablespoon of the dressing. Top it with the crumbled feta and drizzle the remaining dressing on top. Serve.

Recipe from “The Ikaria Way,” by Diane Kochilas. Copyright 2024 by the author, and reprinted with permission of St. Martin’s Publishing Group.