For summer and blueberry season: Mindy Fox’s riff on the classic, ever-surprising, utterly-refreshing combo of watermelon and feta cheese: Blueberries, Feta and Mint from Mindy Fox’s Salads: Beyond the Bowl.  Sometimes we replace the mint with basil, a hint of thyme leaves, fresh oregano, rose geranium, or even black pepper…to taste.

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.

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