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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
This recipe was a spur-of-the-moment creation on Shavuos. It was the last meal of a 3-day Yom Tov, and in spite of well-planned menus, I had run out of lettuce and most other produce. This salad used what I had on hand, and it turned out to be a real hit. A new family favorite! You’ll want to use good-quality ingredients: nice seasonal tomatoes, fresh lemon or lime juice, good olive oil, and firm blueberries.
3 pints cherry or grape tomatoes, halved
2 scallions, white part only, sliced thin
1 (8-ounce) package fresh mozzarella, cut in small cubes similar to the size of the blueberries and tomatoes (1/2 to 1/4 inch)
1 pint blueberries, washed and patted dry
1/4 cup salted, shelled pistachio halves
whole Romaine lettuce leaves for serving (optional)
2 tablespoons fresh squeezed lemon or lime juice
1/4 cup Gefen Olive Oil
1/2 teaspoon Haddar Kosher Salt
1/8 teaspoon dried basil
dash black pepper
Prepare the dressing. Combine the ingredients in a small jar and shake well.
Next, assemble the salad. In a bowl, combine tomatoes, scallions, and three-fourths of the dressing. Toss gently to combine.
In a separate bowl, toss mozzarella cubes with remaining dressing.
Arrange one or two whole lettuce leaves on each of the salad plates (if using). Top with the tomatoes and cheese. Sprinkle some blueberries and pistachios artfully over the salad. Serve immediately.
Photo by Esti Photography
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