Start by washing the arugula thoroughly under cold running water to remove any dirt or grit. Shake off excess water, then pat the leaves completely dry using a clean kitchen towel or paper towels. Drying the arugula well is important because excess moisture can dilute the dressing and make the salad soggy. Once dry, place the arugula into a large salad bowl, spreading it out loosely to keep the leaves light and airy.

Hull the strawberries and slice them thinly, aiming for even slices so their natural sweetness is distributed throughout the salad. Gently scatter the strawberry slices over the arugula, spacing them evenly rather than piling them in one area. This ensures that every bite gets a balance of peppery greens and fresh, juicy fruit.

Crumble the goat cheese over the salad using your fingers, letting the pieces fall naturally rather than forcing them into uniform shapes. Uneven crumbles create small pockets of creaminess that blend beautifully with the arugula and strawberries, giving the salad a more rustic and appealing texture.

In a small bowl, add the olive oil, lemon juice or vinegar, salt, and pepper. Whisk the ingredients together until the mixture looks slightly thickened and well blended, indicating the dressing has emulsified. Take a quick taste and adjust the seasoning if needed, keeping the flavor bright and balanced rather than overpowering.

Drizzle the dressing lightly over the salad, starting with a small amount. Using salad tongs or clean hands, gently toss the salad by lifting from the bottom and folding the ingredients over each other. This method helps coat the arugula evenly without crushing the delicate leaves or breaking down the strawberries.

Taste a bite of the salad and adjust seasoning if necessary by adding a pinch of salt, a crack of black pepper, or a small splash of lemon juice for brightness. Serve immediately while the arugula is crisp, the strawberries are fresh, and the goat cheese remains cool and creamy for the best flavor and texture.