On Sunday

The Journal


The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.


Summer Berry Salad


When it comes to summer meals, the best course of action is to 1) always include as many seasonal ingredients as possible, and 2) avoid turning on the oven or stove at all costs. This simple summer meal meets both criteria–few meals are as easily colorful and low effort as a vibrant, beautifully textured summer salad. (Bonus points for the pic you can text your mom to let her know you’re eating your fruits and veggies.)

Wash arugula and strawberries, and pat dry. Slice strawberries and combine with fresh greens in a medium bowl. Grate cheese to taste. Sprinkle cheese and pistachios over greens.

For Dressing: Combine olive oil, lemon juice, orange juice and salt and pepper to taste in a small bowl. Whisk to combine.

For Salad:

  • 1 1/2 cup strawberries
  • 3 cups arugula
  • 1/4 cup roasted pistachios
  • grated Romano cheese to taste

For Dressing:

  • 3 tbsp olive oil
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp fresh squeezed orange juice
TableOn Sunday