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Cross References:
Main Category:  Fruits & Vegetables
Days:  Weekdays, Weekends, Entertaining
Meals:  Lunch, Brunch, Dinner
Dish:  Salads
Primary Ingredients:  Fruit, Vegetable


Blackberry, Arugula and Feta Salad

Print Version

Sweet and savory and refreshing

When blackberries are at their summer peak, this is a wonderful way to add their sweet tang to a salad made with peppery arugula and salty feta cheese.

By marinating the red onions in a little vinegar for a few minutes before making the salad, they become softer and their raw bite is also diminished.

Feta cheese comes in many different forms but it's always best to use a block of feta instead one that is already crumbled -- its flavor will be far superior.  I also prefer sheep's milk feta to one made with cow's milk because its flavor is more interesting.  And given the choice between Greek, French or Bulgarian feta, I prefer the texture and full salty flavor of the Bulgarian -- but ask for a taste first from your cheese shop and decide for yourself.

Serves 4



1 medium red onion, enough to make about 3/4 cup when sliced
3 tablespoons red wine or sherry vinegar
2 pints fresh blackberries
4 to 6 cups arugula, baby or full leaf
2/3 cup crumbled feta cheese
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil

  1. Slice the onion in very thin slices.  If the onion is larger, cut it in half so that your slices are like half-moons.  Place in a small bowl and add the vinegar, using a fork to toss the onion in the vinegar.  Set aside for about 15 minutes so that the onion slices get slightly softened.
  2. Pick through the blackberries for any bits of leaf or berries that may be spoiled.  Do not wash them as the water will turn the berries into mush.  Hold aside.
  3. Wash the arugula thoroughly.  If using full leaf arugula, tear the leaves into bite-sized pieces.  Place the arugula into your serving bowl.
  4. On top of the arugula place the berries in a row in the center.  Add the feta on one side of the berries and on the other, place the red onions, taken out of the vinegar and shaken a bit to remove any excess vinegar.
  5. In the vinegar left behind from marinating the onions, add the mustard, a pinch of salt, several grinds of black pepper, and the olive oil, and using a fork, whisk until combined. Taste and adjust for seasoning or if more vinegar or oil is needed to get the right balance of flavors.
  6. Pour over the salad and gently toss to combine, taking care to not crush the berries.
  7. Serve immediately.


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