There is a week or so around the middle of summer when both fresh blueberries and summer tomatoes hit their peak. That’s the only time to make this salad. The recipe’s easily multiplied to serve two, three, four, or more. I think it looks prettiest when the salad is plated, which is chef-speak for preparing each salad on its own plate.

Ingredients

• 1 cup lightly packed baby arugula (optional)
• 1 or 2 really ripe tomatoes, preferably heirloom, any color, cored
• 1/4 cup fresh blueberries, rinsed and dried
• 2 tablespoons crumbled goat’s milk feta cheese
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• Sea salt and freshly cracked black pepper, to taste (optional)
• Fresh basil, sliced into thin strips (optional)

Preparation

1. If using the arugula, place it in a clean sink of cold water. Swish it well to make sure there isn’t any sand or dirt clinging to it. Spin-dry in a salad spinner or pat dry with a clean tea towel.
2. Pile the arugula on a large white plate. (Okay, any color plate will do, but it looks especially spectacular on an oversized white plate.)
3. Using a serrated knife, slice the tomato(es) into 1/2-inch-thick slices. Arrange the slices (artistically, if you wish) on top of the arugula.
4. Sprinkle the blueberries, then the feta, atop the tomatoes.
5. Drizzle with the oil and vinegar and season with salt and pepper, if desired.
6. Garnish with fresh basil, if desired.
7. Feel free to snitch a few extra blueberries from the rest of the pint when you’re done if need be.