Summer always brings back memories of long, sunny days and fresh, vibrant food. One of my favorite things to make during this season is a light and refreshing salad that’s perfect for any occasion. It’s one of the easiest recipes you’ll ever make, yet it’s so delicious and full of flavors that everyone will think you spent hours preparing it!
The Story Behind My Summer Salad
I remember the first time I made this salad. It was a scorching hot day, and I was having some friends over for a casual backyard get-together. I wanted something refreshing and easy to throw together—something that wouldn’t keep me in the kitchen for too long. So, I decided to experiment with what I had in my fridge and pantry, and this salad was born! It turned out to be the perfect combination of textures and flavors: the peppery arugula, the crunch of the walnuts, the sweetness of the berries, and the tang of the cheese all blended together beautifully.
Ingredients + Instructions
- Peppery Base: Start with a big base of arugula, about 4-5 oz. This leafy green adds a peppery kick that’s perfect for summer.
- Season It Right: Season your arugula with:
- A pinch or two of salt
- Fresh cracked pepper
- 1 to 2 tablespoons of olive oil
- 1 tablespoon of aged balsamic vinegar
- The juice of half a lime
- Zest of half an orange
- Nutty Crunch: Add 1/3 cup of toasted and cooled walnuts. To toast them:
- Heat a pan over medium heat.
- Add the walnuts and toast for about 2 minutes, stirring or shaking the pan occasionally.
- Remove from heat and let them cool completely.
- Berries Galore: Toss in 1 pint of fresh local berries. I love using blackberries, but blueberries or raspberries work just as well!
- Cheese, Please: Crumble 2-3 oz of Gorgonzola cheese over the salad. This adds a creamy and tangy element that balances the other flavors.
- Finish It Off: Top with the zest of the remaining half of the orange and drizzle 1 more tablespoon of balsamic vinegar for an extra punch of flavor.
How to Serve
You can serve this salad just as it is, or pair it with some grilled chicken or shrimp for a more substantial meal. It makes a great side dish for summer barbecues or a light lunch on its own.
Why You’ll Love This Salad
- Quick and Easy: It takes just minutes to assemble.
- Fresh and Healthy: Loaded with fresh ingredients and vibrant flavors.
- Versatile: Perfect as a side or a main dish with added protein.
A Final Note
I hope you enjoy this salad as much as I do. It’s become a summer staple in my household, and I’m sure it will in yours too. So go ahead, give it a try, and let me know how it turns out. Here’s to enjoying the simple pleasures of summer!
Summer Arugula Salad
Ingredients
- 4-5 oz arugula
- Pinch of salt
- Fresh cracked pepper to taste
- 1-2 tbsp olive oil
- 1 tbsp aged balsamic vinegar
- Juice of 1/2 lime
- Zest of 1/2 orange plus the zest of the other half for topping
- ⅓ cup walnuts toasted and cooled
- 1 pint fresh berries such as blackberries, blueberries, or raspberries
- 2-3 oz Gorgonzola cheese crumbled
- 1 tbsp aged balsamic vinegar for topping
Instructions
- Start with a big base of arugula in a large salad bowl.
- Season with salt, fresh cracked pepper, olive oil, balsamic vinegar, lime juice, and the zest of half an orange.
- Toast the walnuts in a pan over medium heat for about 2 minutes, stirring or shaking occasionally until lightly browned. Let cool completely before adding to the salad.
- Add fresh berries of your choice, such as blackberries, blueberries, or raspberries.
- Crumble Gorgonzola cheese over the salad.
- Top with the remaining zest from the other half of the orange and drizzle an additional tablespoon of balsamic vinegar.
- Serve as a side dish or add chicken or shrimp for a main course.
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