Cool Salads For Steamy Summer Days

During the summer, the last thing you want to do is turn on the stove. Consider serving a simple salad—like the one below—for an appetizer, main course or even dessert. This sweet and savory recipe that will make your family or guests beg for seconds.

Blueberry Wheat Berry Salad with Goat Cheese and Lemon Vinaigrette

  • 1 pint fresh blueberries

  • 1 cup cooked wheat berries (instructions are below)

  • ½ cup chilled crumbled goat cheese

  • 6 cups arugula


  • ¼ cup fresh squeezed lemon juice

  • ½ cup olive oil

  • 1½ tbsp honey

  • 2 tbsp champagne vinegar

  • 1 egg yolk

Wheat berries: Toast raw wheat berries in a sauté pan over medium heat for 6 minutes. Shake the pan occasionally to avoid burning. Transfer the berries to a sauce pan and add three cups of water. Bring to a boil, then simmer. Cook for 30 minutes. Grains should be al dente. If they’re still tough, cook for an additional 10 minutes.

Dressing: Pour the yolk, vinegar, lemon juice and honey into a bowl. Whisk together and then, while whisking slowly, drizzle olive oil in until completely combined. Season with salt and pepper to taste.

Assemble: Put the arugula, blueberries and wheat berries in a bowl. Toss with desired amount of vinaigrette. Sprinkle the goat cheese on top, then serve. Enjoy!

For more salad inspiration, check out this website.