Blueberries, Feta, and Mint Recipe
Daily Value: 14%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||12g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
This beautiful and unexpected combination is one of my favorite ways to surprise lunch or dinner guests, as blueberries don’t often show up in salads or the savory parts of a meal. It’s terrific as a little salad to start a meal and works well, too, as a cheese or savory dessert course. It is also tasty spooned over lamb chops — the gamier, the better. Serve this salad from late spring through early autumn, when blueberries are in season and at their best. Nab a box at your local farmers’ market
or pick the fruit yourself when you can.
- 3 cups blueberries, about 1 1/2 pints
- 1 cup mint leaves, large leaves torn
- 5 ounces feta cheese (about 1 cup), crumbled
- 4 tablespoons very good extra-virgin olive oil
- Flaky coarse sea salt
- 1 teaspoon whole black peppercorns, crushed
Divide the blueberries among small shallow serving bowls, then sprinkle with the mint and cheese. Drizzle 1 tablespoon of the oil over each serving. Crush several generous pinches of salt over each dish and sprinkle with the pepper.
Adapted from "Salads: Beyond the Bowl" by Mindy Fox (Kyle Books, 2012)Servings: 4
Special Designations: Low-fat, Vegetarian, Healthy
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