Meatless Monday: Sangria Salad With Blackberry-Merlot Vinaigrette


By Ayinde

I saw a picture on Facebook of someone baking cookies on the dashboard of their car. Yes it is that hot in most of America right now. I happen to be in Seattle, where it’s a balmy 68 degrees and people here think that’s hot. Ha! I of course sound like every other person who has lived in New York for more than two years–“this is not heat, you want heat try being in New York for the summer where is just hot and sticky and thick with so much humidity every time you walk outside it feels like you are walking inside someone’s mouth.” Now that’s heat! Obnoxious-ness; another gift NYC has given me.

Anywho, most of the rest of us are suffering as well, and with the five-day weekend upon us, I thought this would be a great time for a recipe like the following. This salad is great for a party or dinner for two on the porch/rooftop/stoop. I chose ingredients that will cool you off, hydrate you and give you a nice buzz. I mean if you’re going to eat a salad, it might as well be, um, bangin’.

Gotta love apps!I found all these ingredients at my local Trader Joe’s, including the white apricots. This was the first time I have ever had them. They are very juicy. As for the Persian cucumbers, I always see my crazysexycool Arabic homegirl munching Persian cucumbers and have wanted to work with them for a while. Plus, cucumbers are eaten for their hydrating properties and consumed all around the middle east. I chose watermelon because it’s summer–you gotta have some watermelon!

To round off the concept I chose to make a blackberry merlot vignette. This one was kind of genius, if I do say so myself. You know how when a dressing is really could, you say that dressing is good enough to drink? Well this one is a problem, because it’s so tasty and easy to make you just might. You’re welcome. And happy five-day weekend. WOOOO- HOOOOOO!

Sangria Salad with Blackberry Merlot Vinaigrette

Prep time 5 minutes| Serves 2 

2 cups watermelon, large dice

2 Persian cucumbers, sliced into ½’ rounds

2 white apricots, sliced in thin wedges

1 bag mixed greens, lettuce or arugula

For the dressing

Blackberry vinaigrette… from AYINDE HOWELL on Vimeo.

½ cup blackberries

¼ cup white balsamic vinegar

½ cup Merlot

¾ cup EVOO

Kosher salt

White pepper

The Technique:

Step one: in a medium bowl combine cut fruit and mix with hands. Add a dash of salt.

Step two: In a blender combine blackberries, vinegar, wine and olive oil, and blend until smooth. Careful not to over blend–balsamic will get thicker the longer you blend. Salt and pepper to taste.


This entry was posted in Meatless Mondays, Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *