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
- 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.
Recipe Testers Reviews
This salad is an easy and quick recipe to prepare and the colorful ingredients make for a very pretty presentation. By using baby arugula, more substance is added and an already unique flavor combination is enhanced. I had the opportunity to use wild blueberries, which tweaked the sweetness of the salad. My goat milk feta was somewhat light on the salt; as a result, I added a pinch of lightly smoked sea salt to the dish. That, coupled with the shredded basil and freshly ground black pepper, highlighted the ingredients very nicely. Serve this with hunks of crusty, buttered baguette for a perfect light lunch. The salad also works well as a side dish to grilled fish or fowl.
This recipe wasn’t really to my taste, but everyone else loved it. It’s visually appealing and uses everyday summer ingredients in an unexpected way. Having the arugula is key, as it not only adds a peppery element to the salad, but also prevents the overall texture from being too watery from the fruits. Without the arugula, you’d definitely need a few cracks of pepper over the salad to balance it out.
I made this with arugula and then spinach, and I have to admit that I liked the spinach version better. I thought it needed a little salt, but other than that, this was a delicious and unexpectedly good combination. I used green zebra tomatoes, so their natural tartness was played up by the blueberries. The salty, rich feta rounded everything out nicely. In the future I might drop the olive oil, as I’m not sure it added much. But I’ll always use the balsamic; I recommend using a pretty good one for this dish because it does help bring the flavors together.
An unexpected but inspired pairing, blueberries and tomatoes complement each other not only in appearance but in flavor. This is a very refreshing and simple salad whose bright flavors make an excellent foil for sharp, tangy feta and an earthy vinaigrette. I used green lettuce instead of arugula, but the salad certainly didn’t suffer as a result. The end result was a perfect showcase for late-summer produce. Although I felt the feta added enough salt to the salad, everything certainly benefits from a couple twists of the pepper grinder.
I made this salad exactly as written the first time, except for a sprinkle of sea salt and fresh black pepper, and I fell in love with it. I wouldn’t consider the arugula as optional, though. I can’t imagine the salad without it. I plated the salad on white plates and it was spectacular to look at. I’ve made it several times since then, upping the balsamic a tad. I tried it with fresh mint, but I prefer the basil. I also used cherry tomatoes when I had them. I love the simplicity of this. These flavors really work well together.
I have to admit, this unusual combination actually works. I was unsure if blueberries and tomatoes would go well together, but I had to try it. I think the sweetness of the blueberries and the tomatoes complements the bitter bite of the arugula. I did add a small sprinkling of sea salt over the tomatoes to enhance their flavor, and I used a less salty, more creamy variety of feta. I didn’t add any more herbs other than a little fresh parsley. This was refreshing and something I’ll certainly do again.
I made this salad last night for two 2? of us and we were both very glad I did. My guest and I loved this flavor combination. The sweet tomatoes and berries, the salty, pungent cheese (buy the best you can find), and the peppery greens really needed nothing more than a drizzle of excellent olive oil and balsamic vinegar. It couldn’t be easier. I’ve already made this salad a second time with a different goat cheese and mint and it was equally delightful. My kind of summer dish.
It’s pretty darn hard to mess up this easy recipe, although I wouldn’t make this salad unless I could get farm-stand tomatoes and blueberries. It’s definitely not something to make during the fall or winter. It’s very easy to assemble. Arugula is great, but Boston Bibb might also work, and maybe even romaine lettuce. I’d add a sprinkle of cracked black pepper and flaky sea salt. Basil plays into the seasonal aspect of the salad, but parsley or mint would also be nice additions.
This was a wonderful summer salad for 1—so wonderful that we made 2 salads as a side dish with dinner last night. I was curious how the blueberry and tomato combo would taste, and both were equal in sweetness and played well with the saltiness of the feta cheese. The balsamic added a wonderful tangy kick to accompany all of the other ingredients. I used torn basil on the salad and I did use arugula as the base. In addition, I used some freshly ground pepper but not any more salt since the cheese was salty enough. This was a very colorful salad that’d work well as a brunch dish, lunch, and even dinner side salad.
This recipe has it all. It’s absolutely delicious with fresh seasonal produce and it’s beyond gorgeous. It may just be heaven on a plate. Goat milk feta is a joy to behold here if you hold off nibbling and wait to put it on your salad. I do believe a well-aged balsamic is also key. A pinch sea salt and black pepper on the tomatoes was a nice addition, too. While the recipe says it serves 1, it can actually serve 2.
I’ve had watermelon and tomato salads in the past, but I’d never thought to combine blueberries and tomatoes. What a lovely option! I used the arugula, and added a touch of mint to the salad as well. It was light, simple to throw together, and perfect for a hot summer afternoon. This recipe is also easily multiplied—I served it at a summer BBQ and it disappeared quickly. In my opinion, this recipe didn’t need any additional salt, as the saltiness from the feta was enough, but a little fresh cracked pepper further accentuated the flavors. And, as always, given the simplicity of the recipe, make sure to use the best ingredients you can find.
This salad was delicious! I’ve heard of recipes that appeal to every one of the tastes, but hadn’t found one until I ate this salad. Sweet, salty, sour—it was just perfect! I felt that the measurements were dead-on, and it took less than 15 minutes, which was fantastic! I decided to try it with the arugula, and I felt that the bitter, peppery taste of the arugula overpowered the salad, so I definitely prefer it without. I also chose to use basil, and I’d highly suggest it, as I think it was great with the salad. The only thing I wanted when I finished this salad was more!