Blueberry and Tomato Salad

This blueberry and tomato salad is a simple summer side made with ripe tomatoes, fresh blueberries, goat cheese, and drizzled with balsamic vinaigrette.

Sliced tomatoes with blueberries and crumbled feta scattered on top and a sprig of basil for garnish.

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. [Editor’s Note: We swooned to it for the first time last year when blueberries were having a bonzer season, and we swooned again several days later seeing as we couldn’t restrain ourselves from making it multiple times in the span of a couple weeks—and helping ourselves to seconds each time of the sweet blueberries, the acidic tomatoes, and the tangy feta. Oh, and 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.]–Mairlyn Smith

Blueberry and Tomato Salad

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 1
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Ingredients


Directions

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. Pile the arugula on a large white plate. (Okay, any color plate will do, but it looks especially spectacular on an oversized white plate.)

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. Originally published August 1, 2013.

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Recipe Testers' Reviews

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!

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.

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