I make a variant of this salad throughout the year; the only thing that changes is the fruit I use. In the summer, it’s a stone fruit, often nectarine, which pairs plumply with the salt and tang of feta. In fall, figs make a sumptuous appearance, playing on the depth of balsamic vinegar. And in winter, the vibrant jewels of pomegranate make this absurdly simple dish feel totally special.

This salad requires no fuss or pretense—it barely needs directions. Instead, the flavors do all the work. 

Get the recipe (plus a viral video for the most genius pomegranate deseeding method ever) here!