Mindy Fox's Salads: Beyond the Bowl
photo: ellen silverman

There’s one week left to enter our giveaway, Mindy Fox’s Salads: Beyond the Bowl.  Summer is the perfect season for this book, though there’s a ton of ideas for all  year (think Shaved Brussel Sprouts, Olive Oil, Lemon and Peppered Sheep’s Milk Cheese, or Shredded Celery Root, Manchego and Pistachios…).

To enter the giveaway, leave us a comment telling us what goes into your favorite salad. On Tuesday, July 17th, we’ll randomly pick a winner to receive this beautiful book.

This evening, we’re going to try Mindy’s Blueberries, Feta and Mint recipe, Mindy’s riff on the classic ever-surprising combo, watermelon and feta cheese:

Recipe: Blueberries, Feta and Mint

“It’s a terrific 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.”

3 cups blueberries (about 1 1/2 pints)

1 cup mint leaves, large leaves torn

5 ounces feta cheese (1 cup)

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. Crumble the cheese over the top. Drizzle 1 tablespoon of the oil over each serving. Crush several generous pinches of salt over each dish and sprinkle with the pepper.

Related posts: free giveaway: mindy fox’s ‘salads: beyond the bowl’
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greek soul food: beets with garlic sauce (recipe)x

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11 replies on “blueberries, feta and mint recipe from our giveaway…mindy fox’s ‘salads: beyond the bowl’

  1. This salad looks delicious! My favorite salad has nuts, fruit and lots of different veggies. I like a lot of variety :o)

  2. My improvised salad (fall and winter): quinoa, dried cranberries, chopped almonds, a little diced steamed carrot and chopped quick-sautéed zucchini and leftover brussel sprouts (or whatever’s in the refrigerator and seems like it would work) small mesclun leaves, lots of ground pink pepper, sea salt, olive oil.

  3. I just finished my breakfast salad of broccoli, cauliflower, apples, raisins and pistachio nuts with a maple balsamic dressing (with fresh marjoram, thyme and parsley from the garden). Yum! I haven’t bought any salad dressing since I heard Lynne Rossetto Kasper say that the key is 3 parts oil to 1 part vinegar. There are so many possibilities!

  4. My favorite salad is a simple plate of home-grown tomatoes, sliced, with a bit of salt. This simple salad might already be “beyond the bowl” but I’d still love to get that amazing sounding book – because I’m actually in quite a rut.

  5. i find the classic greek salad can be spun in various ways.
    essentials: tomatoes, cucs, onions, olives, feta, oil & vinegar.

    add herbs. mix various colors of tomatoes. grill some of the ingredients. add pepperoncini or zucchini or shredded carrots. change the dressing…

  6. My favorite salad at the moment is thinly sliced fennel, celery & mint, dressed simply with a spritz of lemon and a drizzle of roasted walnut oil. Lemon cucumber slices are starting to make their way in just now….

    The book sounds delightful. I’m always referring back to Mark Bittman’s salad combos, but I’d love another, unplugged, resource.

    http://www.nytimes.com/2009/07/22/dining/22mlist.html?pagewanted=all

  7. kale, tossed with a dressing of the juice of 1 lemon, 1/4 cup olive oil, toasted pine nuts (or other toasted nuts), shaved parmesan cheese, sea salt and pepper to taste.

  8. I’ve never really been much of a blueberry fan but was taken by this idea of eating them in a more savoury way and bookmarked the recipe last week …

    We’ve had a lovely sunny day here today so I made this for lunch and ate it outside in my hammock. Compliments to Mindy- it was lovely. Also agree that it would be good with lamb.

  9. Found my way here via Sophie’s blog – and am really looking forward to trying this salad as soon as the blueberry season hits us in a few months (or rather, bilberry season here in Estonia). Very intriguing! (But I’ve made a blueberry and goat cheese tart once before, so this kind of makes sense).

  10. Made it, but used less olive oil (1 Tbsp per serving seemed a lot for me) and blueberries, not bilberries. (Blog post link under my name :))

    Thank you for a lovely recipe idea!

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