I served this salad at my most recent IF:Table lunch over the weekend. The girls and I ate it up and I was impressed by how a few simple ingredients can come together so deliciously. It may be the last berry-filled salad for the year, so I’ll try to adapt this one in the fall and winter. It’s all about the dressing, after all.
extra virgin olive oil
white balsamic vinegar
I believe that all it takes to take fresh produce to the next level is good quality olive oil and something acidic like citrus or vinegar. In the case of this salad, it’s a drizzle of extra virgin olive oil and a few glugs of white balsamic vinegar. Toss lightly and serve immediately.
It’s the perfect combination of sweet/tart fruit, salty from the cheese and a subtle bite from the vinegar. It’s light and refreshing. And it takes no time at all!
To make this a main entree for lunch or dinner, add grilled chicken or steak.