When you think of summer, you might imagine lazy afternoons and sun-drenched picnics—there’s something about fresh, vibrant salads that just screams summer. This blackberry arugula salad, with its tangy citrus vinaigrette, is like a burst of sunshine on your plate. It reminds me of the unexpected joy of finding a $20 bill in your jeans pocket—simple yet thrilling.
Steps
- Combine the olive oil, freshly-squeezed citrus juice, salt, and pepper in a bowl. Whisk these ingredients together until they are well-blended to create the citrus vinaigrette.
- Place the baby arugula leaves in a large salad bowl. Add the fresh blackberries to the bowl with the arugula.
- Drizzle the prepared citrus vinaigrette over the arugula and blackberries. Gently toss the salad to ensure everything is evenly coated with the dressing.
- Sprinkle crumbled gorgonzola or blue cheese over the top of the salad. Serve immediately and enjoy the refreshing flavors.
Ingredients
- Baby arugula leaves
- Fresh blackberries
- Crumbled gorgonzola or blue cheese
- 1/3 cup high-quality olive oil
- 1/4 cup freshly squeezed juice from orange, lemon, or lime (blood orange juice is suggested)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
FAQ
- Can I use a different type of cheese in this salad?
- Absolutely! While the recipe recommends gorgonzola or blue cheese, you can substitute it with any soft cheese of your choice.
- What can I use if I don’t have blood oranges for the vinaigrette?
- No worries! You can use freshly-squeezed juice from regular oranges, lemons, or limes as an alternative.
- Is it possible to incorporate other fruits into this salad?
- Yes, feel free to experiment with different berries or fruits. The salad is quite versatile and can be adapted to include what you have on hand.
- How should I store leftovers of this salad?
- It’s best to store the salad and the vinaigrette separately in the refrigerator. Combine them just before serving to keep the salad fresh and crisp.
- Can I make the vinaigrette in advance?
- Certainly! You can prepare the vinaigrette ahead of time and store it in an airtight container in the refrigerator for a few days. Just shake well before using.
Tips
- Experiment with different berries or fruits in the salad. While blackberries work wonderfully, feel free to try strawberries, raspberries, or even slices of peach to add variety and seasonal flair.
- Opt for a high-quality olive oil in the vinaigrette to enhance the overall flavor of the dressing. This small change can make a big difference in the taste of your salad.
- If blood oranges are unavailable, substitute with freshly squeezed juice from other citrus fruits like regular oranges, lemons, or limes to create a refreshing and tangy vinaigrette.
- Consider using different types of soft cheese, such as feta or goat cheese, if gorgonzola or blue cheese aren’t to your taste. This can alter the flavor profile while maintaining the creamy texture.
Equipment
- Whisk – For blending the vinaigrette ingredients.
- Salad Bowl – A large bowl for tossing the salad ingredients together.
- Citrus Juicer – To freshly squeeze the orange, lemon, or lime juice for the vinaigrette.
- Measuring Cups – To accurately measure the olive oil and citrus juice.
- Pepper Grinder – If you are using whole black peppercorns for freshly ground black pepper.
