Cherry Arugula Salad

Main Ingredient
Recipe Seasonality
  • 1/3 pound fresh cherries, pitted  
  • 1/2 pound baby or wild arugula  
  • 2 ounces of feta, crumbled  
  • 1/2 cup walnuts or pecans, coarsely chopped and toasted  
  • 4 tablespoons good extra-virgin olive oil  
  • 3 tablespoons balsamic vinegar  
  • Flaky coarse sea salt and freshly ground black pepper      

Toast pecans in a dry pan for 5 minutes.   

Cut the cherries in half lengthwise and place them in a large serving bowl. Add the arugula, cheese, and pecans. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top, and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary. 

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