This Tomato Blueberry Salad is mouth-watering, colourful and just full of antioxidant-rich blueberries and iron-rich baby spinach!
This aromatic blueberry basil dressing was inspired by a cocktail the sharpness in blueberries worked wonderfully with the crisp baby spinach and sweet cherry tomatoes.
Ingredients and Substitutions
A versatile salad that you can change to suit your tastes and moodS.
- Greens - I have used mild baby spinach in this salad for its mild taste and spoon-shaped leaves, but you could also try peppery rocket, a shredded cos (romaine) lettuce, shredded kale or any other salad greens you prefer.
- Berries - the blueberries are truly the star in this salad but you could also add some other berries such as raspberries, strawberries or even some pitted cherries would be great. The flavour of blueberries is mainly in their skins so the smaller they are the tastier they are.
- Tomatoes - can be swapped for mini Roma tomatoes or any small tomatoes you fancy – cherry tomatoes, mini-truss tomatoes, or even a mini-tomato medley for some added colour would be great.
- Basil - I just loved the combination of blueberry and basil so abundant during the summer months. But you could also try some fresh mint or even some fresh tarragon with its slight liquorice-like flavour.
- Try Adding
- Some salty feta or creamy goats cheese
- Adding one cup of cooked quinoa to make it a main meal
- Some roasted nuts such as walnuts, almonds or pecans
Step by Step Instructions
Step 1 - Prepare Ingredients
Wash the baby spinach, remove any damaged or wilted leaves and spin in a salad spinner to remove excess water.
Wash the mini Roma tomatoes, pat them dry, then slice them in half lengthwise.
Wash your blueberries carefully then pat dry gently.
Step 2 - Blitz Dressing
Place all the ingredients for the dressing in a small food processor, blend until smooth. Taste and adjust seasonings according to your taste.
If necessary, add 1-2 tablespoons of water if the dressing is too thick.
📝 Recipe Note: The blueberry dressing will gel a little upon sitting. Simply stir before drizzling on top or add a touch of water to thin out if desired.
Step 3 - Assemble Your Salad
Drizzle some of the dressing on top of the salad, and season with salt and pepper.
Toss the salad gently to combine. Taste and adjust seasonings according to your taste.
Arrange your blueberry tomato salad in a bowl and scatter with the toasted walnuts if you are using them, then serve.
Serving Suggestions 🍽
This Basil and Tomato Salad was perfect for a light lunch with my mother, we paired it with creamy blue cheese and a crusty baguette – absolutely sensational! It is also great with…
- Some simply grilled chicken breasts
- Light and easy poached salmon (I left out the dill and used finely shredded basil)
- For the carnivores try garlic butter steak
- Also great with corned beef
- For the vegetarians serve it with a goat cheese-tart
People Also Ask
Can I Use Frozen Blueberries?
- I do not recommend using frozen blueberries in this salad as it will become too watery.
- If you absolutely have to then I suggest allowing them to thaw, then drain excess liquid and pat them dry before adding to the salad
Can This Blueberry Salad Recipe Be Made Ahead?
You can make this salad several hours ahead but just add your dressing just before serving to prevent your salad from becoming soggy and wilted.
How Long Can I Store the Dressing?
- You can also store your dressing in a covered container in the fridge for a couple of days.
- The blueberry dressing will gel a little upon sitting. Simply stir before drizzling on top or add a touch of water to thin out if desired.
Recipe Card
Equipment
- Salad Spinner
- Bullet or High Speed Blender or Small Food Processor
Ingredients
- 100 grams Baby spinach
- 350 grams cherry tomatoes (a large punnet)
- 125 grams Blueberries (a large punnet)
- 50 grams Walnuts (toasted) (optional)
- ½ cup fresh blueberries
- ¼ cup fresh basil chopped
- 3 tbsps red wine vinegar
- 2 tbsps raspberry vinegar
- 4 tbsps olive oil
- 1 teaspoon honey
- Pinch of salt
Instructions
- Wash the baby spinach, min Romas and blueberries and dry.
- Cut your mini Romas in half lengthwise.
- Place all your dressing ingredients in a small food or high-speed blender, blitz until smooth. If it is too thick add 1-2 tablespoons of water. 1
- Add your ingredients to a large mixing bowl. Pour half of your dressing over the top, season, and toss gently to combine.
- Arrange in a salad bowl and scatter with the toasted walnuts if you are using, then serve.
Notes
- The dressing will gel a little upon sitting. Simply stir before drizzling, or add a touch of water to thin out if desired. Stores in a covered container in the fridge for a couple of days.
KEisenbarth says
Great Recipe! I didn't follow it to the tee but will definitely make it again many times. I used romaine, a handful of arugula, blueberries, fresh basil (chopped leaves and added to the romaine and arugula), tomatoes and feta. Yum. I made the dressing with Red Vinegar, Rice Vinegar (I didn't have the raspberry vinegar), EVOO, salt, honey and pepper. I did not pulse the blueberries or basil in the dressing. I'm sure that would make it even better but this recipe hit the spot. I think walnuts would be a bonus for crunch or even onion if that is your preference. This is a go to recipe! Love it!
Anastasia says
I am glad I inspired you, yes walnuts are a good addition I have also made it with pecans as well.