There is a week or so around the middle of summer when both fresh blueberries and summer tomatoes hit their peak. That’s the only time to make this salad. The recipe’s easily multiplied to serve two, three, four, or more. I think it looks prettiest when the salad is plated, which is chef-speak for preparing each salad on its own plate.–Mairlyn Smith
LC Ready? Go! Note
As stated above, there’s really only a week or so each summer when you can make this salad of blueberries and tomatoes and really do it justice. We swooned to it for the first time last year when blueberries were having a bonzer season, and we swooned to it again this season. Actually, we couldn’t restrain ourselves from making it multiple times in the span of a couple weeks—and helping ourselves to seconds each time. We also couldn’t restrain ourselves from second-guessing the recipe’s lack of salt and pepper, seeing as we thought a pinch of each may tease out the savory side of the sweet blueberries, the acidic tomatoes, and the tangy feta. So we remedied that. Oh, and, uh, we may also have swapped mint for the basil without any regrets. But that’s just us. It’s summer, after all, so don’t think too hard about these optional tweaks. Just do feels—and tastes—right to you.
Blueberry and Tomato Salad Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 1
- 1 cup lightly packed baby arugula (optional)
- 1 or 2 really ripe tomatoes, preferably heirloom, any color, cored
- 1/4 cup fresh blueberries, rinsed and dried
- 2 tablespoons crumbled goat’s milk feta cheese
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste (optional)
- Basil leaves, sliced into thin strips (optional)
- 1. If using the arugula, place it in a clean sink of cold water. Swish it well to make sure there isn’t any sand or dirt clinging to it. Spin-dry in a salad spinner or pat dry with a clean tea towel.
- 2. Pile the arugula on a large white plate. (Okay, any color plate will do, but it looks especially spectacular on an oversized white plate.)
- 3. Using a serrated knife, slice the tomato(es) into 1/2-inch-thick slices. Arrange the slices (artistically, if you wish) on top of the arugula. Sprinkle the blueberries, then the feta, atop the tomatoes. Drizzle with the oil and vinegar and season with salt and pepper, if desired. Garnish with fresh basil, if desired. Feel free to snitch a few extra blueberries from the rest of the pint when you’re done if need be.
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Blueberry and Tomato Salad Recipe © 2011 Mairlyn Smith. Photo © 2011 Mike McColl. All rights reserved.
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