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.