Description
A no-cook Mediterranean salad blending peppery arugula, tangy blueberries, and fresh herbs with a zesty balsamic-olive oil dressing. Optional feta and nuts add richness.
Ingredients
4 cups arugula (baby leaf preferred)
1 cup blueberries
½ cup halved tomatoes (plum or cherry)
¼ cup crumbled feta (optional; substitute goat cheese)
¼ cup sliced nuts (almonds/walnuts; substitute pumpkin seeds)
1 small English or Persian cucumber
¼ cup chopped basil and ¼ cup chopped mint
¼ cup olive oil (or avocado oil)
2 tbsp balsamic vinegar
Instructions
Rinse arugula and basil under cold water, spin dry, and blot twice with paper towels
Rinse blueberries in colander, let air dry
Slice cucumber ⅛- inch thick and halve tomatoes
Combine greens and herbs in a bowl, gently toss
Fold in blueberries, tomatoes, and cucumber
Add nuts and optional cheeses
Whisk oil and balsamic vinegar until emulsified
Drizzle dressing over salad just before serving
Notes
Substitute feta with crumbled goat cheese or tofu for a vegan version
Use pumpkin seeds or sunflower seeds if avoiding nuts
Dry blueberries thoroughly to avoid sogginess
Best served immediately for maximum crispness
- Prep Time: 15
- Category: Summer Salad Recipes
- Method: No-cook assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¾ cup
- Calories: 160
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg