The family Salad Queen title goes to daughter, Sarah, who makes amazing salads. Recently she made this salad for a large family gathering with rave reviews. The salad shown below was made with salad greens vs. arugula. Arugula gives the salad even more punch. You can store the fruit/grain mixture and the dressing separately to make smaller salads over a few days. A great choice for cool summer salads.
Arugula Salad with Strawberries
FOR THE SALAD
2 cups chopped strawberries
2 cups chopped cucumbers
1 cup farro, cooked, then cooled (we use Trader Joe’s Harvest Blend of Pearled Couscous, Orzo, Split Baby Garbanzo Beans & Red Quinoa)
1/ 2 cup pistachios, chopped
1/ 2 cup fresh mint leaves (or basil)
1/ 3 cup ricotta salata, feta, or goat cheese
12 ounces arugula (can substitute other greens)
FOR THE DRESSING
1/ 3 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons honey
1 small shallot
1/ 2 orange, juiced
1/ 4 cup fresh mint (or basil)
1/ 2 teaspoon kosher salt
1. In a large bowl, combine strawberries, cucumbers, farro, pistachios, mint, and cheese.
2. Separately, add all the dressing ingredients to a blender and blend until smooth. Coat all the ingredients in the bowl with the dressing, but don’t add the arugula until you are ready to serve. Once you’ve added the arugula, mix well to incorporate with all the other ingredients and dressing. Enjoy!
Cooking with Chef Lucas during the COVID lockdown and cautionary period was a bright light in during dark days. Our family came together to cook together and enjoy a wonderful meal of unique dishes. Mint and Cheese Greek Pies did not disappoint. Thanks to Chef Lucas and InVINtions for offering such a great program and helping our family create wonderful memories.
Book Club almost always inspires me to try making something new and the Watermelon Heirloom Salad has been on my list of ‘must try’ since my sister-in-law, Betty, told me about it.
I served this in July with tomatoes and watermelon in season. It is a refreshing salad especially during the hot days of summer. The salad was served with the feta on the side since some of our members are Vegan. Easy peasy and satisfies all. What a wonderful fusion of great flavors. It’s now one of my favorite summer treats.
WATERMELON HEIRLOOM SALAD
3 large heirloom tomatoes (about 1.5 pounds), cored and cute into chunks or 2 cups cherry tomatoes, halved (I used multi-color cherry tomatoes)
4 cups cubed watermelon
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons sherry vinegar (I used Champagne vinegar)
juice of 1 lime
Sea salt & freshly ground black pepper
1/2 cup fresh feta (don’t skimp on the quality of the feta)
1 lime, cut into wedges
Combine the tomatoes, watermelon, mint and basil in a bowl.
In a separate bowl, mix together olive oil, vinegar, lime juice, salt and pepper to taste.
Pour olive oil mixture over the fruit and toss to mix.
Cover and refrigerate for several hours.
Just before serving, sprinkle the feta over the salad (or on the side). Serve with lime wedges and sea salt.