I love all things summertime. From the smell of freshly cut grass in the morning to the sight of the first firefly at night, every day of summer is a reason to celebrate. My mid-winter dreams were made of sun-drenched tomatoes, perfectly ripe avocados, and sweet Florida corn. Even if you don’t have a garden with an ample bounty, your neighbor may. As Southerners we are taught to share our seasonal produce and herbs like freshly baked goods at Christmastime. If not either of these are an option, you know your local farmer’s market is starting to brim with all its summer vegetable glory. The beauty of seasonal salads is anything goes. Fruit, vegetables, herbs it all works. Today I made an arugula salad with oven roasted chickpeas, avocados, mixed tomatoes, feta cheese, pepitas, with a simple basil vinaigrette. Make sure to make plenty of the vinaigrette as it pairs beautifully as a sauce for chicken, fish, vegetables, or pasta. This fresh and easy salad is the perfect companion to any summer meal. I invite you all to join me in celebrating the season which, as you know, goes by way too fast. Call your neighbors, fire up the grill and let’s get this produce party started!
Arugula Salad with Basil Vinaigrette
5 ounces arugula
1 15.5 oz. can garbanzo beans, drained and rinsed
1 cup halved grape tomatoes
2 avocados chopped
1/3 cup crumbled feta cheese
1/4 cup pepitas, roasted and unsalted
Basil Vinaigrette (recipe below) *Chickpeas can be modified with any bean or try using a grain-like Israeli couscous or quinoa!
Combine all ingredients with basil vinaigrette and toss until combined. Serve immediately.
Basil Vinaigrette:
2 cups packed basil leaves
2 clove garlic minced
1 large minced shallot (or 2 tablespoons)
2 teaspoons fresh lemon juice
2 tablespoons white balsamic vinegar or red wine vinegar
1 teaspoon salt
1/2 cup extra virgin olive oil
Freshly ground black pepper to taste
To make the vinaigrette, blend basil, garlic, shallot, fresh lemon juice, vinegar, olive oil, together in a blender. Add salt and pepper to taste.
