Cherry, Arugula, & Tofu Ricotta Summer Salad with Balsamic Dressing

A delicious and nutrient-dense BIG summer salad packed full of flavor with fresh cherries, creamy tofu ricotta, crunchy almonds, whole grain couscous, and balsamic dressing. Perfect for a tasty, filling, and balanced summer meal!

I’m reaaally leaning into all the flavorful summer fruit at the farmers’ market right now. Let’s face it - out of season grocery store berries and stone fruit just don’t cut it. Since summer fruit season always seems to fly by, I’m trying to get the most from the season’s offerings (peaches, cherries, berries, stone fruit - you name it). 🤤 So I’m going beyond eating summer fruit for breakfast/dessert and adding it into salads! And not just side salads, but full-on meal-sized salads.  

This BIG salad incorporates sweet and juicy cherries, which pair deliciously with spicy arugula, creamy tofu ricotta, and balsamic dressing! It’s light, fresh, flavorful and a very satiating meal - trust me, this isn’t just your run of the mill side salad. (That’s why it’s a BIG salad! 😉) And there’s extra nutrients from the broccoli sprouts and hemp seeds, whole grain carbs from couscous, plus almonds for a toasty and crunchy component. 

It’s quick to make and requires minimal cooking, making it a perfect summer meal, even for weeknights! You only need to turn on the stove for a couple minutes to boil some water for couscous. And if you prep the tofu ricotta ahead of time, you can assemble everything else in 15 minutes! It’s also easily packable - just assemble it directly into to-go containers and take it to the park for an al fresco picnic (just keep the dressing separate until you’re ready to eat)! 

Ingredient Overview

Arugula is the base green. It’s spicy and slightly bitter, which counterbalances the sweet cherries. You can use baby arugula (the kind you find at most grocery stores) or wild arugula, which packs a stronger, punchier spice! 

Cherries add juiciness, sweetness, and the key summer-y element to this salad! 

Tofu is the largest source of protein. Here, the tofu is transformed into a soft ricotta “cheese,” which adds a creamy component that pairs perfectly with cherries and balsamic vinegar! 

Whole wheat couscous will help keep you full longer! A different whole grain like quinoa or bulgur would also work here, but I especially love the nutty notes that couscous brings. You can also sub white couscous but be sure to use less water to prep it, as it’s less absorbent than its whole wheat counterpart.

Thinly sliced shallots add a bit of crunch and acidity. Since they’re milder tasting than onions, they won’t overpower the rest of the ingredients. 

Broccoli sprouts add a fresh crunchy texture and more protein, fiber, and vitamins! Sprouts are amazing because they pack minerals and vitamins into a fraction of the size of fully-grown vegetables. Broccoli sprouts are my go-to because they contain extremely high levels of sulforaphane, which is believed to prevent inflammation that can lead to neurodegenerative diseases, like Alzheimer's (among other benefits!).

Almonds add additional protein and crunch! I toast them to fully bring out the depth of their nutty flavors. 

Hemp seeds are a complete source of protein and a great source of healthy fatty acids, which is why I like to finish off my salads with a generous sprinkling of them! They’re not an essential component, so feel free to skip them if you don’t have any. 

Cherry, Arugula, & Tofu Ricotta Summer Salad with Balsamic Dressing Recipe

Vegan, Refined Sugar-Free
Makes 2 BIG salads

Ingredients

Couscous 

• ⅓ cup whole wheat couscous

• ½ cup water

Tofu Ricotta (makes extra)

• 7-8 oz firm or extra firm tofu (about ½ standard size tofu block), pressed for 30 minutes, then torn into large chunks**

• 1 tbs freshly squeezed lemon juice

• 1 tsp nutritional yeast

• ¼ tsp sea salt

Balsamic Dressing

• 1-2 tbs extra virgin olive oil**

• 1 tbs balsamic vinegar

• 1 tsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp maple syrup

• Freshly ground pepper, to taste

• Pinch of salt

• 1 tsp water (optional), to thin

Salad ingredients***

• Arugula (3-4 big handfuls - I used 3.5 oz total)

• 1 shallot, thinly sliced

• Broccoli sprouts (handful)

• Cherries (about ¾ cup), pitted and halved

• Raw almonds (2-3 tbs), toasted and slivered

• Hemp seeds (generous sprinkling; optional)

Directions

1. Make the couscous: In a small saucepan, bring ½ cup water to a boil. Once boiling, turn off the heat and add whole wheat couscous. Stir, cover the pot, and let sit for 5 minutes. Then remove the lid and fluff the couscous with a fork. Set aside until ready to assemble the salad. 

2. Make the tofu ricotta: In a food processor, combine the tofu ricotta ingredients and process until smooth (about 45 seconds), pausing and scraping down the food processor bowl as needed to incorporate all the ingredients. Taste and adjust with extra lemon juice if desired (adding ½ tsp at a time). 

3. Make the dressing: Whisk together all the dressing ingredients except water in a small bowl. Optional: add 1 tsp water at a time if you prefer a thinner dressing. 

4. Toast the almonds: Heat a cast-iron skillet over medium heat. Add the almonds and stir frequently, until browned and fragrant, about 5 minutes. Remove from heat and once cooled, chop the almonds lengthwise. 

5. Assemble the salad: Layer arugula into two serving bowls. Top each bowl with half of each of the sliced shallots, cooked couscous, broccoli sprouts, cherries, 3-5 dollops of tofu ricotta (use more or less to taste!), toasted chopped almonds, and a sprinkling of hemp seeds (if using). Drizzle half the dressing onto each bowl and serve, stirring the dressing in before/as you eat!

Notes

Inspired by/adapted from this salad from Cookie & Kate.

*To press the tofu without a tofu press, place the tofu block on a large plate. Top the tofu with another large plate and place something heavy, such as a cast iron skillet or ceramic bowl, on top of the second plate to weigh down the tofu and drain out its excess water. (But be careful! As the tofu drains, the heavy item can shift and could tumble over! I recommend doing this somewhere you can stabilize the weight, like against the corner of a two walls.) Discard the drained tofu water.  

**Use 1 tbs olive oil for a lighter and tangier dressing. Use 2 tbs olive oil for a more traditional vinaigrette. 

***The measurements for the salad ingredients are rough guides. Use amounts of broccoli sprouts, cherries, tofu ricotta, and hemp seeds to taste!

If you try this salad, let me know your feedback in the comments below or tag me on Instagram (@teostinykitchen) if you snap a photo before digging in!