Stealing from the Italians, who have all the time recognized the tasteful style of nature, this salad combines the juicy tart of the season’s brightest berries, croutons, and basil leaves for brilliant flavor. Raspberries, blackberries, or blueberries—even pomegranate—work perfectly here. You can additionally make use of peaches, plums, apricots—play with what’s available.
Good for pitta dosha.
For Vata, heat the fruit and bread with a spoonful of ghee in a small pan before serving. Add a touch of cinnamon to the dressing.
For Kapha, use a cup of bread, and toss with a quarter teaspoon of fresh or dried oregano.
Prep Time: 10 Minutes
Total Time: 1 hour
Serves: 2 Persons
- 1 cup croutons/pieces of soft bread
- 2 cups of fresh berries
- 1 cup of ripe peach in pieces
- 6 to 8 mint leaves
- 3 to 4 basil leaves
- ¼ cup orange juice
- 1 t white wine vinegar
- 1 t lemon juice
- 1 T extra virgin olive oil
- Freshly ground black pepper for seasoning
- 1 cup Arugula
- Place the bread, berries, and peaches with their juices in a standard mixing bowl and stir together to combine.
- Softly mix the mint and basil leaves in with the bread and fruit.
- In a small container, whip all together with the orange juice, lemon juice, vinegar, and olive oil. Drip the salad dressing on top of the salad and softly mix to combine. Flavor with salt and pepper.
- Cover the mixing bowl with a dish and stand for 1 hour for the bread to absorb the salad dressing and fruit juices.
- Serve cold
If the bread looks dry, gently add up a little more orange juice, just as much as necessary to moisten the bread, but not excessively, or it will become soggy.
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