Summer is finally here and I love to take advantage of the myriad of fruits, veggies, and herbs that become bountiful with the season. I generally chop up whatever is currently on hand, toss it in a vinaigrette, and store it in the fridge to make a cold salad that will keep my body cool. I just planted the most gorgeous basil into my garden, so I used some of the fresh leaves to toss together with some apricots and tomatoes. The sweetness from the apricots and the acidity from the tomatoes make a perfectly refreshing pair.
This salad is super simple to prepare and is great to make ahead of time, as it tastes better after the flavors have sat for a bit. You can easily double or triple this recipe to bring to a picnic or gathering, or just to have something ready to eat for the week. This can be served just as it is, or you can enjoy it over a bed of lettuce. I suggest adding walnuts or almonds on top, but I did not have any currently available to me.
This salad is super simple to prepare and is great to make ahead of time, as it tastes better after the flavors have sat for a bit. You can easily double or triple this recipe to bring to a picnic or gathering, or just to have something ready to eat for the week. This can be served just as it is, or you can enjoy it over a bed of lettuce. I suggest adding walnuts or almonds on top, but I did not have any currently available to me.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup apricots, sliced
- 1 cup cherry tomatoes, sliced
- 1 cup cucumber, sliced
- 1/4 cup red onion, diced
- 1/4 cup scallions, diced
- 1/4 cup vegan feta
- 1/4 cup fresh basil, chopped
- For the dressing:
- 2 tbsp olive oil
- 2 1/2 tbsp lime juice
- 1 tbsp raw honey
- 1/4 tsp garlic powder
- salt & pepper to taste
Directions
1. In a large mixing bowl, toss together the apricots, tomatoes, cucumbers, onions, and scallions.
2. In a small mixing bowl, whisk together all of the ingredients for the dressing.
3. Pour the dressing over the salad and mix well.
4. Stir in the feta and basil.
5. Store in the fridge for about an hour before serving.
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Photo: Lauren Sacerdote
