Pearl couscous: This slippery miniature pasta (sometimes called “Israeli couscous”) is wheat-based, like Italian pasta, and has a signature round shape—just like pearls! It’s larger than the other couscous type you might be more familiar with.
Red quinoa: Despite being cooked like a grain, quinoa is actually a seed, and belongs to the plant family that includes chard, beets and spinach. Quinoa comes in a variety of colors (including white, red and black). The white quinoa is the most popular since it has the fluffiest texture and mildest flavor. Red quinoa has a nuttier flavor and crunchier texture, which adds a lot of interest to this salad. But if all you have is white quinoa, go ahead and use it.
Bell peppers: Strips of bell pepper mingle with loads of garlic as they roast in the oven, creating a sweet-savory element for the salad.
Tomatoes: You can use any types of tomatoes for this salad, be it heirloom, vine or grape tomatoes. Choose heirloom if they’re available; they’re the juiciest and most flavorful.
Arugula: This peppery, frilly salad green complements the sweeter flavors in this salad. If you can’t find it, feel free to substitute with baby spinach.
Pineapple: Fresh pineapple adds a fruity sweetness to the salad. In a pinch you can use canned pineapple chunks, but make sure they’re packed in their own juices (no added sugar), and drain them before adding to the salad. You can even use frozen pineapple chunks. Just thaw them before adding to the salad.
Feta cheese: Its salty bite contrasts the sweetness of the fruit. If you have a choice between block and crumbled feta, buy the block and crumble it with your fingers. It’ll be fresher and creamier than pre-crumbled cheese.
Sunflower kernels: Sunflower kernels add crunch and healthy fats to this summer salad. You can also use pumpkin seeds, or chopped nuts like pistachios or almonds.
Balsamic vinegar: This grape-based vinegar makes the foundation of the dressing for this salad. Note that this calls for regular vinegar, not balsamic glaze which is a more concentrated version of the vinegar that is thick, viscous and very sweet.
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