Balsamic Strawberries with Arugula

Makes: 4 servings

Time: 15 minutes

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In the original How to Cook Everything, I featured strawberries in a peppery, slightly sweet compote in the fruit chapter. In Italy, strawberries macerated with balsamic are served as a dessert. Clearly the combination also has legs as a savory salad. To turn the main recipe or any of the variations into a light meal, add crumbled goat cheese or feta, or a couple of handfuls of toasted nuts.

• 3 cups strawberries, hulled and halved or quartered
• 1 tablespoon balsamic vinegar, or more to taste
• Pepper
• 4 cups lightly packed arugula leaves
• Salt
• 2 tablespoons olive oil, or more to taste

1. Toss the strawberries with the vinegar and pepper in a large salad bowl. Let sit for 10 minutes.
2. Add the arugula, sprinkle with salt, and toss again. Drizzle with the oil and toss gently one more time. Taste and adjust the seasoning. Drizzle with more oil if you like and serve.

Balsamic Figs with Watercress Use halved or quartered fresh figs instead of the strawberries and watercress instead of the arugula.

Balsamic Plums with Red Leaf Lettuce Quarter and pit 1 pound plums and use red leaf lettuce instead of the arugula.

Balsamic Red Grapes with Lacinato Kale Made this way with sturdier ingredients, the salad can rest in the fridge for up to 2 hours or more: Substitute 3 cups halved grapes for the strawberries and macerate them as described in Step 1, using either dark or white balsamic. While the fruit sits, slice the kale leaves crosswise into thin ribbons and rub them between your hands to “bruise” them a bit before tossing with the grapes.