This summer I am ALL about putting seasonal fruit in salads. I picked up these incredible blackberries from the Old Monterey Farmers Market and they bring such a fresh tartness to any salad! Pair with basil, cheese of your choice, almonds, and some greens and you’ve got a perfect, refreshing salad. What’s your favorite salad?
Blackberry and Basil Salad
Ingredients
- 5 oz baby arugula or arugula salad mix
- 2 cups fresh blackberries, rinsed and dried
- 1/4 cup torn fresh basil leaves
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced red cabbage
- 1/3 cup shaved parmesan, or other cheese of choice. Goat cheese works great here too!
- 1/2 cup slivered almonds (I recommend toasting them)
Balsamic Vinaigrette
- 2 1/2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp maple syrup
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
Instructions
- First make the dressing. In a small bowl, whisk all the dressing ingredients together and set aside.
- In a large bowl, add the arugula, basil, cabbage, and sliced onion. Toss with ~1/2 of the prepared dressing, just enough to lightly coat it.
- To plate, add individual portions to a small bowl, and top with blackberries, cheese, almonds, and a few more basil leaves. Drizzle with the remaining dressing.
- Serve immediately and enjoy!
