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This savory, refreshing salad is the perfect accompaniment to almost any al fresco meal. Use heirloom tomatoes in a variety of colors, shapes, and sizes. Serves 6
1 English cucumber
1 Tbs. red wine vinegar
¼ cup olive oil
½ cup coarsely chopped basil leaves
2 lb. heirloom tomatoes
4 cups baby arugula leaves, loose
2 medium yellow bell peppers, cored and sliced into ¼-inch-thick strips
¼ tsp. coarse sea salt
½ tsp. coarse black pepper
½ cup crumbled feta cheese
1. Peel cucumber, halve lengthwise, and scoop out seeds with spoon. Chop cucumber, and combine in food processor with vinegar and oil. Purée until smooth. Add basil, and pulse until basil is chopped into small pieces, but not completely combined. Season with salt and pepper, and set aside.
2. Core tomatoes and quarter. Spread arugula on large serving platter, and add tomatoes and bell peppers on top. Drizzle with dressing. Sprinkle with sea salt and pepper. Sprinkle with feta cheese and toss before serving.
PER SERVING: 160 CAL; 4 G PROT; 12 G TOTAL FAT (3 G SAT FAT); 11 G CARB; 11 MG CHOL; 223 MG SOD; 2 G FIBER; 6 G SUGARS
Photo: Pornchai Mittongtare