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Recipe: Blueberry Summer Salad

Inspired by both Lebanese fattoush style salad and tabbouleh, this light and hydrating salad uses the best of early summer produce fresh from the farmer's market. I think of this as a "breakfast salad" (did I just make that up??), but it's a nice crunchy, barely-sweet companion to any main dish this summer.


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Ingredients


  • Bunch fresh parsley, roughly chopped, stems discarded

  • 1 large cucumber sliced or diced

  • Organic blueberries

  • Olive oil

  • Lemon juice

  • Salt and pepper

  • Sumac spice or za'atar blend, found at Middle Eastern groceries

  • Feta cheese, or any similar crumbly cheese you prefer, even parmesan shreds.


Optional: diced pear


Assemble the blueberry summer salad


Instead of salad greens like lettuce or spinach, this blueberry summer salad starts with a base of chopped parsley. But this would also work well with a flavorful leafy green like arugula, watercress, or even kale.


I'm not specifying amounts for parsley, cukes, and berries - I like about an equal volume of each, so I just eyeball it, but you can adjust to your preferences.


  • Mix parsley with your chopped cucumber - you may peel it or not, based on your preference.

  • Sprinkle in blueberries. Stop here and cover to chill if you are making ahead, then finish dressing below when you are ready to serve.

  • Swirl over olive oil and lemon juice.

  • Sprinkle with salt, pepper, and sumac to taste.

  • Carefully toss it all together with a light touch so you don't squash the blueberries.

  • Finish with cheese.


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To make this salad a meal itself, I think it would be tasty with your choice of salmon, steak, or grilled chicken.


How are you going to add the blueberry summer salad to your summer menus?


Let us know in the comments below!

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