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)

 

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. Pile the arugula on a large plate. Using a serrated knife, slice the tomatoes into 1/2-inch-thick slices. Arrange the slices on top of the arugula. Sprinkle the blueberries, then the feta, atop the tomatoes. Drizzle with the oil and vinegar and season with salt and pepper, if desired. Garnish with fresh basil, if desired. Feel free to snitch a few extra blueberries from the rest of the pint when you’re done if need be