Jump to Recipe
July 9, 2014
Because we don’t always have time to make elaborate meals. Because simple food allows each ingredient’s flavor to be wholly recognized and celebrated. Because easy is delish. Because balancing salty, sweet, acid, and bitter feels so right, and this salad does that in spades. And because it takes about 3 minutes to throw together.
You can use any fruit, really, but this summer’s white nectarines are doing some kind of sweet creamy magic dance on my palate that I cannot deny. The feta, balsamic and salt perfectly balance the fruit, and the tender bitterness of baby arugula is tempered by olive oil. This is midsummer salad dream territory.
Ingredients
- leaves a couple handfuls baby arugula washed and patted dry
- 1 Tbsp crumbled feta I like French sheep feta stored in brine
- ½ small white nectarine sliced
- drizzle of olive oil
- drizzle of balsamic vinegar
- sprinkle sea salt
Instructions
- Place greens on a plate or bowl, and top with remaining ingredients. Enjoy with olive oil grilled bread, and perhaps a glass of dry white wine, if you’re feelin’ fancy.
