The Best Summer Fruits for Fresh Salads
Summer is prime time for fresh, flavorful fruits that pair beautifully with leafy greens and herbs to create colorful, tasty salads. When selecting the best summer fruits for fresh salads, opt for produce at the peak of ripeness to enjoy maximum sweetness and flavor.
Some of the best options for summer fruit salads include juicy berries like strawberries, blackberries, raspberries, and blueberries. The sweet yet slightly tart taste of berries complements bitter greens like arugula, radicchio, and endive. Berries also pair well with soft herbs like mint, basil, and tarragon. For another flavor dimension, add crumbled feta or goat cheese to berry salads.
Stone fruits are another excellent choice for summer salads. Peaches, nectarines, apricots and plums add sweetness and vibrant color contrast. Grilled stone fruit lends a delicious charred flavor. Fresh herbs like basil, cilantro or thyme accent the fruit’s sweetness. Toasted nuts like almonds or walnuts provide crunch.
Watermelon is very versatile for salads. Seedless watermelon cubed on skewers and quickly grilled makes a tasty, meatless addition to green salads. Chilled watermelon paired with cucumber, feta and mint is a refreshing summer combo. For heartier salads, try diced watermelon with arugula, shaved Parmesan and balsamic vinaigrette.
Tropical fruits like mango, pineapple and kiwi also shine in summer salads. Their sweet/tart flavors and exotic colors upgrade simple greens. Diced mango and pineapple liven up bland chicken or shrimp salads. Kiwi makes an unexpected but pleasant addition to salads with strawberries and mixed baby greens.
Cherry tomatoes technically qualify as a fruit. These sweet red gems add juicy bursts of flavor and color to all kinds of salads, pairing well with nearly any greens or herbs. Sliced cherry tomatoes combined with mozzarella, basil and balsamic is a classic Caprese salad.
When prepping summer fruit for fresh salads, proper storage is key to preserving flavor and texture. Rinse berries and leave them unwashed in their original container in the refrigerator for up to 3 days. Store stone fruits and tropical fruits in the crisper drawer, unwashed and uncut in a perforated plastic bag, for 2-4 days max. Keep cut fruit tightly covered and use within a day to prevent browning or spoilage.
With so many options for delicious combinations, summer fruit salads open up creative possibilities. Vary the fruits, greens, herbs and other add-ins to invent your own perfect pairings. No matter what fruits you choose, follow these best practices for washing, storing and using summer produce at the height of freshness. Doing so will ensure your salads capture the full flavor and nutritional benefits of the season’s bounty.
Complementary Herbs that Make Fruit Salads Shine
When creating fresh fruit salads in the summer, herbs can take the flavors to the next level. Certain herbs beautifully complement popular summer fruits, adding dimensions of aroma, taste and visual appeal. Discovering perfect summer fruit and herb pairings for salads can lead to unexpected delights.
Some of the most versatile herbs for summer fruit salads include mint, basil, cilantro, rosemary, oregano, thyme and sage. These herbs enhance the inherent sweet and acidic notes of berries, melons, stone fruits and citrus. Thoughtfully combining fruits with herbs creates salads that shine with complementary flavors.
Mint’s cooling, bright taste pairs wonderfully with sweeter fruits like strawberries, blueberries, watermelon and honeydew. The slight menthol taste of mint balances sweetness and gives the fruits a more complex, intriguing flavor. Mint also contributes a vibrant green color to fruit salads. Chopped fresh mint leaves sprinkled on fruit salads add pops of herbaceous aroma and flavor in every bite.
Sweet fruits like peaches, nectarines and plums marry beautifully with the peppery flavor of basil. Basil brings out the full, ripe flavors of stone fruits and adds an unexpected zing. Thinly sliced peaches or nectarines combined with torn basil leaves and a dash of balsamic vinegar makes for a simple, elegant summer salad. The anise notes of basil complement berries like blackberries and raspberries as well.
Cilantro pairs wonderfully with fruits and vegetables that have a touch of acidity, like pineapple, strawberries, cherry tomatoes and citrus fruits. The bright, lemony flavor of cilantro lifts and enhances the tropical sweet-tartness of grilled pineapple. Cilantro also gives brightness to heavier fruits like watermelon, allowing their sugars to shine. Scatter cilantro over melon chunks or blend it into fruit salad dressings.
The woodsy flavor of rosemary beautifully complements darker summer fruits like plums, blackberries and cherries. The piney, aromatic quality of rosemary balances out the sometimes cloying sweetness of these fruits. Adding a few sprigs of rosemary to a blackberry salad creates an unexpectedly delightful flavor combination. Lemon zest or juice helps unify the flavors.
Oregano has a natural affinity for tomatoes, as anyone familiar with Italian cooking knows. Combining cherry tomatoes with oregano instantly evokes the summery flavors of the Mediterranean. Toss oregano-spiked halved cherry tomatoes with bite-sized fresh mozzarella, cubes of watermelon, fresh arugula and a lemony vinaigrette for a gorgeous composed salad. The interplay of flavors and textures is sublime.
Thyme and sage are two other herbs that pair deliciously with summer fruits in fresh salads. Lemon thyme has bright citrusy notes that enhance berry and stone fruit salads. The earthy, slightly piney flavor of sage beautifully complements sliced fresh figs. Garnish fig salads with fresh sage leaves and a drizzle of honey for an elegant starter or dessert.
When combining fruits and herbs in fresh summer salads, moderation is key. The herbs should enhance the flavor of the fruit rather than overwhelm them. Start with small amounts of gently chopped or torn herbs, then adjust amounts to taste. Herbs like basil, mint and cilantro should be added just before serving the salad, so their flavors and colors remain vibrant. Heartier herbs like rosemary, thyme and sage hold up well when marinated with the fruits.
Thoughtfully combining summer’s bounty of sweet juicy fruits with aromatic, flavorful herbs results in fresh salad combinations that shine. Discovering your favorite fruit and herb pairings transforms simple ingredients into something special. Let your imagination run wild playing with flavors and textures to create delightful summer fruit salads.
Creative Salad Combinations with Strawberries, Blueberries, and Mint
Strawberries and blueberries are quintessential summer fruits that pair beautifully with fresh mint in fruit salads. The sweet juiciness of ripe berries complements the cooling freshness of mint for a perfect summer treat. This article will explore creative salad combinations featuring these classic summer fruits and herbs.
Strawberries and blueberries make a classic summer fruit salad combination. The sweet tartness of strawberries balances nicely with the deep, complex flavor of blueberries. When paired with the bright pop of mint, these fruits make a light and refreshing salad perfect for hot summer days.
One creative salad combination is mixing sliced strawberries and blueberries with baby spinach, toasted almonds, crumbled feta cheese, and a mint vinaigrette. The nuts and cheese add protein and texture contrast, while the spinach contributes color and freshness. The mint dressing ties everything together.
For another tasty combination, blend blueberries and sliced strawberries with arugula, shaved Parmesan, and a lemon-mint dressing. The peppery arugula contrasts with the sweet fruits, the Parmesan adds a salty bite, and the bright dressing brings out the flavors. Garnish with whole strawberries and a mint sprig.
Strawberries and blueberries also combine tastily with field greens or butter lettuce as the base. Toss the greens with some goat cheese crumbles, the berries, toasted walnuts or pecans, and a simple vinaigrette infused with minced mint. The nuts add crunch, while the goat cheese offers a tangy creaminess to complement the sweet and tart berries.
For a Greek or Mediterranean salad, pair chopped strawberries and blueberries with cucumbers, red onion, kalamata olives, feta cheese, and oregano-mint dressing. The salty olives and briny feta contrast with the sweet fruits, while the onions and cucumber add a refreshing crispness. Oregano and mint make a dynamic herb duo.
Fruit skewers also present the strawberries and blueberries beautifully. Thread chunks of both fruits onto skewers, alternating them for color contrast. Lay them over a bed of baby spinach and drizzle with a poppy seed dressing accented with mint. For added protein, add some grilled chicken strips.
These combinations highlight just some of many creative and tasty ways to use strawberries and blueberries together in summer fruit salads paired with fresh mint. Experimenting with different greens, herbs, cheeses, nuts, dressings and proteins will yield endless flavorful permutations.
No matter which ingredients you choose, always select ripe, fresh strawberries and blueberries in their peak season for maximum sweetness and flavor. Rinse them just before use and handle them gently to avoid bruising. Use fresh mint leaves and chop or tear them rather than cutting for the best flavor and aroma. Store any fruit salads containing cut fruit and herbs in an airtight container in the refrigerator and enjoy within a couple days for optimum freshness and taste.
We hope these suggestions spark ideas to help you create your own signature summer fruit salads with strawberries, blueberries and mint. Pairing these quintessential summer flavors can yield endless delicious, healthy and refreshing combinations perfect for backyard barbecues, potlucks or anytime you want to enjoy a taste of the season. Let your imagination run wild with herbs and fruits!
Watermelon and Basil – A Match Made in Heaven
The refreshing sweetness of watermelon paired with the vibrant flavor of fresh basil is truly a match made in heaven when it comes to summer fruit and herb combinations. This dynamic duo brightens up any salad with their complementary flavors and mouthwatering aroma.
During the hot summer months, juicy watermelon is at its sweetest and most delicious. The sweet nectar and crisp texture add hydration and texture contrast to fresh salads. Meanwhile, basil reaches its peak season in the summer as well, lending its distinctive flavor and fragrance to dishes. Together, these two ingredients create salad perfection.
Why Watermelon and Basil Work So Well Together
This fruit and herb combination is so popular because the ingredients play off each other so beautifully. The sweet juice of the watermelon contrasts perfectly with the slight spicy kick and flavor burst of the basil. The interplay of flavors, textures, colors, and scents delights the senses, making watermelon and basil salads an unforgettable summer treat.
In addition to great taste, watermelon and basil make a nutritious salad pairing. Watermelon provides hydration along with vitamins A, B6 and C, while basil contains antioxidants and phytonutrients that boost immunity. With healthy fats, fiber and plant compounds, these Summer Fruits and Herbs: Perfect Pairings for Fresh Salads provide nourishment as well as refreshment.
Simple Watermelon Basil Salad Recipes
The beauty of a watermelon and basil salad is its simplicity. With just a few quality ingredients, you can create a fast, easy and delicious salad perfect for hot summer days. Here are some tasty recipes to try:
Watermelon Cucumber Basil Salad
Thinly slice watermelon, cucumber and red onion. Toss with torn fresh basil, feta cheese, lemon juice, olive oil, salt and pepper. The cucumber adds a nice crunch while the feta lends a tangy, salty creaminess to complement the fruit and herbs.
Watermelon Caprese Salad
Swap tomato for watermelon in this fruity take on a classic caprese. Layer fresh mozzarella cheese and watermelon slices on a platter. Tuck small basil leaves in between the layers. Drizzle with balsamic reduction and olive oil, then season with salt and pepper. Simple, beautiful and full of flavor!
Grilled Watermelon and Halloumi Salad
Grill cubes of watermelon and Halloumi cheese until slightly charred. Toss with mixed baby greens, fresh basil, and a lemon shallot vinaigrette. The smoky notes from grilling pair exceptionally with the sweet watermelon and salty cheese.
Get Creative with Watermelon Basil Salad Combinations
Once you master the basics, get creative by mixing in other ingredients that complement this dynamic duo. Some tasty add-ins include:
– Fresh mint – Contrasting flavor and aroma
– Arugula – Peppery notes and added texture
– Cherry tomatoes – Sweet burst of flavor
– Cucumber – Cooling crunch
– Feta or mozzarella – Salty, creamy goodness
– Citrus (lemon, lime) – Bright, fresh kick
– Balsamic vinegar/glaze – Sweet/tart contrast
– Grilled veggies or seafood – Smoky flavors
The possibilities are endless when pairing sweet watermelon and aromatic basil! Allow your imagination to wander, but the keys are balance, contrast and fresh high-quality ingredients.
Tips for Handling Watermelon and Basil
To yield the best flavor and texture from watermelon and basil:
– Choose watermelons that sound hollow when tapped and have a creamy yellow spot on one side.
– Use only fresh, vibrant looking basil with no black or wilted spots.
– Cut watermelon just before assembling salad to prevent it from getting watery.
– Hand tear basil leaves rather than chopping to retain flavorful oils.
– Add basil just before serving to preserve freshness and prevent oxidation.
– Store prepared salads with watermelon in an airtight container and basil on the side to mix in just before eating.
The Perfect Marriage of Sweet and Savory
Watermelon and basil salads are the ultimate summer treat, with flavor combinations as refreshing as a dip in the pool on a hot day. The natural sweetness of the melon matched with the pungent flavor of the herb is a match made in heaven. With so many simple ways to enjoy this iconic pairing, be sure to take advantage this summer when both ingredients are at their seasonal best! “Summer Fruits and Herbs: Perfect Pairings for Fresh Salads” like watermelon and basil capture the essence of warm weather eating at its finest.
Peaches and Balsamic Vinegar Bring Out the Best in Each Other
Peaches are one of the most beloved fruits of summer. Their sweet, juicy flesh is simply delightful on its own, but pairing peaches with balsamic vinegar takes the flavor to new heights. The tanginess of aged balsamic vinegar perfectly balances out the peach’s sweetness. This dynamic duo of ingredients truly brings out the best in each other.
When creating fresh summer fruit salads, peaches and balsamic make an ideal match. The sweet and tart flavors complement each other beautifully. Balsamic vinegar also helps make peaches shine by adding complexity and depth of flavor.
Choosing the Best Peaches
You’ll want to pick peaches at the peak of ripeness for salads pairing peaches and balsamic vinegar. The fruit should give slightly when gently pressed but still have some firmness. Tree-ripened peaches bought at farmers markets or farm stands often offer the best flavor. The skin should have a vibrant reddish-orange hue.
For the balsamic vinegar, select a high-quality aged balsamic. The longer a balsamic vinegar has aged, the thicker it becomes and the more pronounced the sweet and tart flavors are. The acidity will balance the ripe peaches while the sweetness enhances the fruit’s natural sugars.
Simple Peach Balsamic Salad Combinations
One of the easiest ways to let the flavors of peaches and balsamic shine is to keep the other salad ingredients simple. Some tasty combinations include:
– Peaches, balsamic vinegar, arugula, goat cheese, and toasted almonds or pecans
– Peaches, balsamic, fresh mozzarella, and basil
– Peaches, balsamic, baby spinach, prosciutto, and shaved Parmesan cheese
The fresh greens in these salads add crispness while the cheeses and nuts complement the flavors already present. The prosciutto’s saltiness balances nicely against the sweet and tart duo of peaches and balsamic.
For the dressings, go with a simple mix of olive oil, balsamic vinegar, salt, and pepper. A 3:1 ratio of oil to vinegar works well. Let the quality of ingredients shine through by not overcomplicating the dressing.
Grilled Peach Balsamic Salad
For an extra flavor boost, try grilling peaches before making your summer fruit salad with balsamic vinegar. Grilling caramelizes natural sugars and concentrates flavors. It also adds smoky undertones that pair deliciously with aged balsamic.
Start by cutting peaches in half and removing the pits. Brush the cut side lightly with olive oil and sprinkle with salt. Grill cut-side down for 2-3 minutes until grill marks appear. Flip and grill the skin side for another 1-2 minutes.
Make a bed of mixed baby greens and top with the grilled peach halves. Drizzle generously with aged balsamic vinegar. Top with crumbled goat cheese or feta and toasted pine nuts or almonds. The heat from the grilled fruit pairs perfectly with the aged balsamic’s sweet tanginess.
Balsamic Peach Caprese Salad
For a fun twist on a classic caprese salad, substitute juicy summer peaches for the traditional tomatoes. Layer fresh peach slices and mozzarella cheese with torn basil leaves. Drizzle with balsamic vinegar and olive oil. The sweet and tart flavors mimic a tomato-based caprese while putting a seasonal summer twist on it.
The soft textures and flavors of the cheese, fruit and herbs also complement each other beautifully. For variety, use burrata or buffalo mozzarella in place of regular mozzarella. Top with a sprinkle of flaky sea salt and black pepper to finish.
Preparing and Storing Summer Fruit Salads
To keep your summer fruit salads fresh and vibrant:
– Wash, dry and prep fruits and vegetables right before assembling salads
– Use a sharp knife to prevent bruising of delicate fruit
– Gently mix in balsamic vinegar dressing just before serving to prevent sogginess
– Store leftover salad in an airtight container, separating the dressing to prevent overmarination
– Enjoy fruit salads within a day or two for the best texture and flavor
With peak-season peaches and high-quality aged balsamic vinegar, you don’t need much else besides maybe some fresh greens, cheese, herbs or nuts. Simply let the natural flavors of the fruit and vinegar shine through. The sweet juiciness of the peaches paired with the thick, tart balsamic makes each ingredient taste even better. This classic flavor combo truly brings out the best in summer’s bounty.
Blackberries and Rosemary – An Unexpected Delight
Blackberries are one of the quintessential summer fruits, with their deep purple color and sweet yet slightly tart flavor. While they are delicious eaten fresh out of hand, blackberries can also elevate fruit salads to new heights when paired with complementary ingredients. One particularly unexpected yet delightful pairing for blackberries is the fresh herb rosemary. With its piney fragrance and subtle lemon-pepper flavor, rosemary beautifully complements the fruity sweetness of ripe blackberries. The interplay between these ingredients makes for an exciting fruit salad filled with flavor contrasts.
When incorporating blackberries and rosemary into a fresh summer fruit salad, it helps to understand what makes them such an exceptional pairing. The sweet juice and mellow tartness of blackberries balance wonderfully against rosemary’s resinous overtones. As an herb, rosemary also contains aromatic oils that accentuate the berry flavors. Together, these summer fruits and herbs create layers of flavor that make the palate come alive.
Preparing the Ingredients for Starring Roles
When tossing blackberries and rosemary together, it helps to start with high-quality ingredients at their peak of freshness. Look for plump, fully ripened blackberries with a deep purple-black color and gentle sheen. Ripe blackberries should be plump and tender but still hold their shape, neither appearing mushy nor overly firm. Gently wash the berries just before use and leave them to drain in a colander, handling them delicately to avoid bruising. For the rosemary, seek out perky, vibrant stems with supple leaves. After rinsing, pat the rosemary dry with paper towels and strip the leaves from the bottom half of the stems. The fresh leaves have the best flavor for fruit salads. Stack a few leaves on top of each other, roll tightly, and slice crosswise into thin ribbons or coarsely chop. This technique, called a chiffonade cut, tenderizes the woody stem fibers and helps release rosemary’s aromatic oils.
Building Flavor Contrasts into Refreshing Salad Combinations
A simple salad of just blackberries and rosemary allows their contrasting flavors to shine. However, additional fruits and herbs can accentuate the dynamic interplay between these starring ingredients. Tart red currants, mildly sweet black seedless grapes, or wine-inflected black raspberries all make excellent additions. For herbs, other pungent leaves like thyme, sage, or winter savory marry well with rosemary’s piney notes. Softer herbs like dill, fennel fronds, or the anise flavor of tarragon also pair nicely with blackberries.
When composing a blackberry and rosemary fruit salad, use a light hand with the rosemary so it remains a flavor accent rather than overpowering the other ingredients. Here are two refreshing salad combinations highlighting this summer fruits and herbs pairing:
Tangy Blackberry Salad with Rosemary and Red Currants – Toss sweet blackberries with tart red currants and a sprinkle of finely chopped fresh rosemary. The currants provide a bright pop of flavor that complements both the berries and herb. For additional contrast, add some thinly sliced fennel bulb or a few fennel fronds. Dress the salad with a white wine vinaigrette or simply high-quality extra virgin olive oil and white wine vinegar.
Summer Berries with Rosemary and Black Grapes – Sweet black seedless grapes provide gentle contrast to mix of blackberries, black raspberries, and blueberries. Fresh rosemary, tarragon leaves, and lemon zest all accentuate the berry flavors. For the vinaigrette, blend stone-ground mustard with white balsamic vinegar, extra virgin olive oil, and a touch of honey. Spoon the dressing over the mixed berries to allow a little to permeate the salad while keeping much of the fruit bright and unadorned.
Tips for Handling Blackberries and Making Summer Fruit Salad
Blackberries are extremely delicate and perishable. Because they bruise and spoil easily, follow a few tips when incorporating them into fresh fruit salads with rosemary and other ingredients:
Store unwashed blackberries in a single layer in a paper bag or vented plastic clamshell in the refrigerator. Do not place them in sealed containers, bags, or piles that will crush them. Use within 2-3 days for best quality and flavor.
Avoid washing blackberries until ready to use. The moisture causes them to spoil quicker. When ready to prepare the salad, gently rinse them, drain well in a colander, and pat dry with paper towels. Work quickly and handle them gently during prep.
When adding rosemary or herbs, chop just before assembling the salad. Cutting ahead of time causes them to discolor and lose vibrancy.
Compose the salad no earlier than an hour before serving. Toss all ingredients together just before presentation to keep the flavors fresh. The juices will bleed and make the salad mushy if it sits longer.
For potlucks, BBQs, or picnic transport, pack salad components separately in individual containers. Assemble on site and retoss for peak texture and flavor. The fruit will turn soggy if combined ahead of time.
Storing Blackberry-Rosemary Summer Fruit Salad
To enjoy blackberry and rosemary summer fruit salads for several days, prepare and dress the ingredients separately in stages:
1) Store washed fresh herbs like rosemary wrapped in paper towels in a partially closed plastic bag for up to a week in the fridge, refreshing as needed.
2) Clean berries and delicate fruit thoroughly and distribute evenly in a single layer on paper towels. Refrigerate in vented container or bag up to three days.
3) Mix salad dressing ahead and chill covered for 3-5 days. Shake well before drizzling over fruit.
4) Prep sturdier ingredients like sliced fennel or grape halves whenever convenient. Seal and refrigerate 3-5 days.
When ready to serve, retrieve ingredients and let stand briefly to mitigate chilling. Then gently toss together in desired portions. With a little forethought, components of this fresh summer fruit salad with blackberries, rosemary and more can be made in advance while preserving that just-picked flavor.
Cherry Tomatoes, Arugula, and Oregano for a Greek-Inspired Salad
The combination of cherry tomatoes, arugula, and oregano makes for a delightfully fresh and flavorful Greek-inspired summer salad. The mix of sweet, juicy cherry tomatoes, peppery arugula, and aromatic oregano perfectly encapsulates the flavors of the Mediterranean.
Cherry tomatoes are one of the tastiest fruits and vegetables of summer. Their sweet and burst-in-your-mouth flavor combines perfectly with the slight bitterness and spiciness of arugula. Oregano adds its distinctive herbal, slightly woodsy taste, bringing the flavors of Greece to your salad bowl.
Why Cherry Tomatoes are Perfect for Summer Salads
Cherry tomatoes are one of the most versatile summer fruits, fitting seamlessly into all kinds of salads. Their small size makes them perfect for biting into whole and bursting with sweet, tomatoey juice. Cherry tomatoes are available from early summer through October in most regions, making them a reliable summer salad ingredient. They keep longer than larger slicing tomatoes, and hold up well to chopping and tossing into salads. Cherry tomatoes pair well with nearly any summer herb, green, cheese, or dressing you can think of. Their versatility and conveniently bite-sized package makes Summer Fruits and Herbs: Perfect Pairings for Fresh Salads with cherry tomatoes an easy win.
Nutritional Benefits of Cherry Tomatoes
In addition to their bursting flavor, cherry tomatoes deliver ample nutrition in their petite packages. One cup of cherry tomatoes provides nearly 40% of your recommended daily vitamin C and vitamin A. They also contain lycopene, an antioxidant compound that gives tomatoes their rich red color. Lycopene has been linked to reduced risk of certain cancers, heart disease, and inflammation when consumed in adequate amounts from tomatoes and other lycopene-rich foods. Cherry tomatoes make it easy to add cancer-fighting, inflammation-reducing lycopene to Summer Fruit and Herb Salads.
The Peppery Kick of Arugula
Arugula, also known as “rocket”, adds a nice peppery bite to balance the sweetness of ripe summer cherry tomatoes. A leafy green vegetable similar to lettuce, arugula has saw-toothed leaves that pack a spicy punch reminiscent of mustard greens, horseradish, or radishes. Arugula has been grown in the Mediterranean region since ancient Roman times, so it fits seamlessly into a Greek-inspired cherry tomato summer salad. The ancient Greeks and Romans definitely knew their way around Perfect Pairings for Fresh Summer Fruit and Herb Salads!
In addition to livening up salads with its pep, arugula provides ample amounts of vitamin K, vitamin A, and folate. The dark leafy green also contains certain phytochemicals only found in cruciferous vegetables that may help fight cancer. So arugula adds both spice and nutritional value to Cherry Tomato Greek Summer Salads.
The Woodsy, Herbal Essence of Oregano
No Greek-inspired dish would be complete without the distinctive flavor of oregano. Oregano’s woodsy, herbal essence rounds out the trinity of flavors beautifully in this summer cherry tomato and arugula salad combo.
A fragrant herb in the mint family, oregano grows wild on the mountainsides of the Mediterranean region, including Greece and Italy. Its ancient Greek name roughly translates to “joy of the mountain”. And oregano surely will bring joy to your taste buds when paired with sweet cherry tomatoes and peppery arugula, transporting you to the Mediterranean hillsides.
In addition to providing Mediterranean flavor to salads and other dishes, oregano contains antioxidants called phenols that provide anti-inflammatory benefits and help fight cancer. Its antifungal and antibacterial properties come from thymol and carvacrol compounds. So oregano gives both flavor and health perks to this Greek cherry tomato and arugula salad.
Putting it All Together: Cherry Tomato, Arugula, and Oregano Summer Salad
Combining sweet cherry tomatoes, peppery arugula, and woodsy oregano makes for an unforgettable Greek-inspired summer salad, perfect for al fresco dining. Here is one delicious way to put together this flavor and nutrition-packed combo:
Ingredients:
– 1 pint red and yellow cherry tomatoes, halved
– 5 oz baby arugula
– 1/4 cup chopped fresh oregano
– 1/3 cup crumbled feta cheese
– 1/4 cup kalamata olives, pitted and halved
– 3 Tbsp red wine vinegar
– 2 Tbsp extra virgin olive oil
– 1 small shallot, minced
– 1 garlic clove, pressed
– 1/4 tsp dried oregano
– Salt and pepper to taste
Whisk together the olive oil, vinegar, shallot, garlic, and dried oregano in a small bowl. Season to taste with salt and pepper.
In a large salad bowl, gently toss the halved cherry tomatoes, arugula, feta, olives, and fresh oregano. Shake the dressing then pour it over the salad. Toss gently until coated evenly. Enjoy this Greek-inspired blast of summer flavors!
Bonus Greek-Inspired Salad Ideas:
– Add chopped cucumber for extra crunch
– Mix in diced red onion for some bite
– Top with chopped mint for a fresh twist
– Include crumbled Greek yogurt feta for a creamy tang
– Garnish with lemon wedges to brighten flavors
This cherry tomato, arugula, and oregano salad combination is endlessly adaptable to your taste preferences. Play around with add-ins to invent your own Perfect Greek-Inspired Summer Fruit and Herb Salad. Just don’t leave out those three key players that make this combo sing!
Grilled Pineapple and Cilantro Take Salad to the Next Level
Pineapple and cilantro are a match made in tropical heaven when it comes to fruit salads. The sweet and tart flavors of grilled pineapple pair perfectly with the bright, citrusy notes of fresh cilantro. Adding these two ingredients to your summer salads takes them to new heights in terms of flavor and enjoyment.
The caramelized sugars in grilled pineapple give it a depth of flavor that complements the herbaceous cilantro. The smoky notes imparted by grilling also balances beautifully with cilantro’s brightness. As unlikely as this combination may seem at first, once you taste them together, you’ll realize they’re a perfect pairing for summer salads.
Grilling Pineapple to Perfection
Getting beautifully caramelized, smoky pineapple to top your cilantro-infused salads starts with choosing a ripe, golden pineapple. Cut off the crown and bottom to expose the flesh, then stand it upright and slice off the skin, carving out any remaining “eyes” with a paring knife. Cut the pineapple into 1/2 to 1-inch rings, cores intact to hold the rings together on the grill.
Brush both sides of the rings lightly with oil to prevent sticking. Grill over medium heat for 2 to 4 minutes per side, until grill marks appear and the juices start to bubble on the surface. The pineapple is ready when it’s softened slightly and has appealing caramelized bits. Let it cool slightly before chopping into chunks for your salad.
Pineapple and Cilantro Create Summertime Magic
The flavors and textures of grilled pineapple and fresh cilantro come together to create a light, vibrant topping for all kinds of summer fruit salads. Try adding them to a salad of watermelon chunks, crumbled feta and toasted almonds for a sweet, savory and crunchy blend of flavors and textures. The pineapple and cilantro provide a flavor punch that wakes up the mellower melon and cheese.
For a tropical fruit salad, combine grilled pineapple with mango slices, diced papaya and fresh lime juice. Shower it abundantly with chopped cilantro before serving for a bright, refreshing pop of herbaceous flavor and aroma that enhances the fruits’ natural sweetness. The lime juice highlights the grill flavors on the pineapple for a dish that tastes like an island vacation.
Grilled stone fruits also pair deliciously with cilantro in summer salads. Try nectarines, peaches or apricots that have nice sear marks and caramelization from the grill. Mix them with crisp greens, chewy lentils, crumbled feta and lots of chopped cilantro for a hearty yet refreshing main dish salad. The stone fruits soften slightly on the grill, creating delightful contrasts with the other textures.
For a simple side, make a caprese-inspired salad with grilled pineapple replacing the traditional tomato, alternating cubes with fresh mozzarella balls, torn basil leaves, extra virgin olive oil and cracked black pepper. The pineapple brings a tropical twist while matching the tomatoes level of sweet/tart juiciness that works so well with creamy mozzarella and fragrant basil. The cilantro adds a layer of brightness, blending especially nicely with the basil.
Grilling brings out pineapple’s natural sweetness and adds delicious depth of flavor, while fresh, herbaceous cilantro perfectly balances its rich caramelization with verdant notes. Combining smoky grilled pineapple and lively cilantro adds an unexpected twist to all kinds of fruit salads this summer. So fire up the grill and get ready to take your salads from boring to boardwalk-worthy by mixing sweet summer fruits with cilantro’s magical flavor. When you taste them together, you’ll realize grilled pineapple and cilantro truly take summer salads to the next level thanks to their perfect pairing of flavors and textures.
Summer Salad Dressings: Vinaigrettes, Oils, and Herb Pairings
A fresh summer fruit salad is delicious on its own, but the right salad dressing can take it to the next level. When making a fruit-based salad, it’s best to avoid heavy, creamy dressings that will overwhelm the natural flavors. Instead, opt for light vinaigrettes made with herb-infused oils and vinegars. These types of salad dressings will complement, not cover up, the tastes and textures of whatever fruits you choose to use.
Vinaigrettes are easy to prepare from basic ingredients you likely have on hand. At its most basic, a vinaigrette is three parts oil to one part vinegar, plus salt, pepper, and any other seasonings you want to add. You can use a neutral-tasting oil like canola or vegetable oil, or switch it up with a fruit-flavored extra virgin olive oil. Similarly, plain white vinegar works nicely, but fruit-infused vinegars like raspberry, strawberry, or blueberry balsamic add wonderful fruity undertones. Fresh herbs are also excellent for seasoning oil and vinegar mixtures intended for summer fruit salads.
When making a dressing for salads containing strawberries, blueberries, blackberries, watermelon and other juicy summer favorites, consider using one or more of the following herbs:
Mint – This cooling herb has an affinity for berries of all kinds. The minty flavor brings out the sweetness of the fruit while also taming any tartness. Use fresh mint leaves, chopped, in lemon vinaigrettes or infuse mint into olive or grapeseed oil.
Basil – Sweet basil is famously paired with slices of vine-ripened tomatoes, but it also complements other summer fruits like melon and peaches. For the best flavor, use fresh basil leaves, chopped or torn into pieces rather than cut with a knife. This prevents bruising and browning. Infuse the basil in balsamic vinegar or olive oil.
Cilantro – This herb, also known as coriander leaf, is ideal for dressing up tropical and citrus-based fruit salads. Its bright, aromatic flavor matches well with mango, pineapple, papaya, oranges and grapefruit. Let fresh cilantro steep in lime juice or a neutral oil to release its essence before making a vinaigrette.
Oregano – Bring the taste of the Mediterranean to your summer fruit salads by adding some oregano to your vinaigrettes. Its earthy, aromatic qualities pair nicely with figs, melon, grapes and stone fruits like plums, cherries, peaches and nectarines. Use fresh oregano leaves or dried oregano in moderation.
Rosemary – The piney notes of rosemary complement berries and grapes especially well. For best results, fry a few sprigs of fresh rosemary briefly in olive oil over medium heat. This infuses the flavor beautifully into the oil, which can then be used as the base for vinaigrettes and drizzled over the finished salad.
Thyme – Lemon thyme is a natural choice for dressing up citrus-based salads, as it marries the bright taste of lemons with the woodsy flavor of thyme. For other fruits, regular garden thyme also works nicely. Use a light hand though, as thyme can be overpowering.
When it comes to oils, extra virgin olive oil is always a winner. The highest grade available, with its fruity, peppery notes, is ideal for drizzling over fresh summer salads. Nut oils like walnut and hazelnut can also be used judiciously in fruit salads. Their rich, nutty flavor is delicious with berries, sliced pears, apples and grapes. Avoid using low quality vegetable oil, canola oil or corn oil, as these will not enhance the flavor of your fruits.
Similarly, when selecting a vinegar, go for quality over quantity. Wine vinegars, fruit vinegars and aged balsamic vinegar offer complexity and depth of flavor that complement summer’s bounty beautifully. If opting for a fruit-infused vinegar, make sure it contains real fruit, not artificial flavoring. Organic is best if possible. White wine vinegar, champagne vinegar, sherry vinegar and red wine vinegar also make excellent bases for vinaigrettes to dress summer fruit salads.
No matter what fruits, herbs, oils and vinegars you select, remember that restraint is key when dressing fruit salads. You want a delicate coating on the ingredients, not a drowning. Start with three parts oil to one part vinegar, then adjust according to taste. Go even lighter if the fruit is very juicy or delicate. Pay attention to textures as well, as you don’t want a thin dressing that will slip right off smooth melon cubes or grapes. Some thicker oils and creamed vinegars help the dressing adhere properly.
Feel free to get creative and make your own signature dressings. Infuse oils with different herb combinations, or create unique blends using several vinegar types. Just stick to high quality, natural ingredients, and let the magnificent flavors of summer’s bounty shine through. Fruit salads dressed in refreshing vinaigrettes made with seasonal herbs, oils and vinegars are simple, healthy and utterly delicious.
Tips for Preparing and Storing Summer Fruit Salads
Summer fruit salads made with juicy, ripe produce are the perfect light and healthy meals for hot weather. Berries, stone fruits, melons, pineapple, and more make refreshing additions that pair beautifully with fresh herbs. While summer fruit salads are simple to prepare, following some best practices will help you create tasty combinations that retain maximum nutrition and flavor.
Select the Freshest, Ripe Fruits
The key to delicious summer fruit salads is choosing produce at the peak of freshness and ripeness. The best selections will have bright, vivid colors without bruises. Berries should be plump and firm, stone fruits should give slightly to gentle pressure, and melons should smell sweet and feel heavy. Farmers markets and grocery store displays highlighting seasonal, local options offer the finest picks. Prioritize fruits like strawberries, blueberries, blackberries, raspberries, cherries, peaches, plums, nectarines, watermelon, honeydew, cantaloupe, pineapple, and mango.
Wash and Dry Thoroughly
Because you’ll be eating the fruits raw in salads, it’s essential to wash them thoroughly before cutting to remove any dirt, chemicals, or microbes. The best method is to briefly soak the fruits in a bowl of cool water, gently rubbing them to loosen debris. Rinse under running water, then dry well with paper towels or a clean dish towel. Drying helps prevent dilution of vinaigrettes or juices.
Cut and Seed Strategically
Prepare fruits and herbs intentionally to highlight their flavors, textures, shapes, and colors. For berries, leave small ones whole and halve or quarter larger varieties. Slice stone fruits and pineapple into wedges, cubes, or balls. Scoop out melon and seed fruits like tomatoes or cucumbers. Julienne mint, thinly slice basil, and chop other tender herbs. Arrange prepped ingredients attractively in your salad bowl.
Use Acidic Dressings
Boost the sweet summer flavors by pairing fruits with acidic vinaigrettes and juices. Tangy citrus juices like lemon, lime, orange, or yuzu brighten up berries. Balsamic vinegar and olive oil bring out the best in stone fruits and melons. Pineapple shines with a honey, brown sugar, or ginger dressing. Herbs like basil, cilantro, and mint add freshness. Whisk up oil and acid emulsions right before serving the salad at its optimal texture.
Consider Texture Combinations
Mixing fruits with varying textures creates appealing contrasts and mouthfeels. Creamy, cold melons paired with juicy berries or sweet cherries makes a refreshing salad. Crunchy apples or jicama give some bite to soft stone fruits. Toasted nuts or seeds like almonds, walnuts, or pepitas lend some crunch too. Tangy feta, salty prosciutto, peppery arugula, and delicate microgreens also supply diverse textures.
Store Properly for Maximum Freshness
To retain optimum flavor, texture, color, and nutrients in your summer fruit salads, proper storage is key. Keep prepared salads chilled at 40°F or below until ready to serve. Transfer leftovers to airtight containers, making sure fruit pieces are in a single layer and juices cover them. Most will last around 3 days. Berries are more delicate, lasting 1-2 days. Avoid leaving salads at room temperature over 2 hours. Freeze any excess fruit to use later in smoothies, baked goods, or compotes.
With ripe seasonal produce, flavorful herbs and dressings, and strategic prep and storage methods, your summer fruit salads will shine as refreshing healthy treats. Vibrant berries, juicy melons, and sweet stone fruits paired with mint, basil, or cilantro make tantalizing combinations perfect for patio lunches, potlucks, or light dinners on hot days. Follow these tips to create, prepare, and store fresh fruit salads bursting with sweet and savory summer flavors.
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