Blueberries, Feta, and Mint
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.
Click here to see How to Make Salads More Interesting.
- 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
Calories Per Serving293
Folate equivalent (total)43µg11%
Blueberries, Feta, and Mint - Recipes
Blueberry and Farro Salad! This sweet and savory salad is perfect for summer entertaining! Fresh blueberries, chewy farro, cucumber and feta in a lemon-mint dressing.
I’ve been swimming in blueberries lately (thanks to a recent TV appearance) and wanted to put them to use in new and interesting ways. Sure, blueberries are delightful on their own, but it’s rare for me to use fruit in dishes other than desserts, drinks or fruit salad.
This salad was born out of a “little this, little that” magic. Tasting and editing along the way until I got the perfect bite. Chewy farro, salty feta, sweet blueberries, crunchy pistachios and cooling cucumber all play off each other beautifully in this salad. Texture lovers, this summer salad is for you.
If you haven’t tried farro before, this is the perfect recipe to start with. I knew I needed a hearty grain to stand up to the other flavors, so chewy, nutty farro was my go-to choice. If you can’t find farro, consider wheat berries or bulgur wheat instead.
Like most summer salads, I believe that this one gets better with age. I’ve made it a few times now and though I like it immediately, it tastes best after sitting for an hour or two.
Make sure to peel and seed your cucumber before dicing. Yes, I know you’ll lose some of the fiber (and nutrients), but serving it this way is much more complementary to the other textures in the salad.
I like to buy the large feta cube (packed in salty water) rather than the pre-crumbled option. Crumbling it yourself allows for bigger hunks of salty goodness, plus the packing water makes this version much more flavorful.
You can reuse this dressing on other grain/green salads this summer! I’ll sometimes make a large batch and then store the rest in a mason jar in the fridge to use throughout the week. Homemade dressing will last
That’s it! This salad is so bright and refreshing, it’s perfect to pair with whatever you’re serving off the grill. I recently made this for a simple al fresco dinner of grilled vegetables with chimichurri sauce and this salad to pair. While that meal was just for the two of us, I plan on doing it again for a larger crowd. A giant platter of charred vegetables and this big, beautiful salad in the middle!
Summer, I am so excited you’re back. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Watermelon Blueberry Feta Salad
Straight up I’m going to tell you that this salad will have children screaming in horror and running in the other direction. Because it’s fruit with stinky cheese and green stuff in it. Quite frankly some adults might feel the same way.
But if you’ve ever eaten watermelon with feta you know that it is one of those magical combos. Add some blueberries for a red, blue, and white theme. Fourth of July, here we come!
Mint brings a fresh and vibrant flavor. It’s not overpowering but you are welcome to use less if you’re scared. Another one of my favorite herbs that goes well with watermelon is basil so you can use that instead.
How I came up with the Fantastic Feta Blueberry Salad recipe
This recipe is actually modified from my upcoming Finnish keto book. Yes, the one I finished last week and which is coming out in August. I came up with this recipe at the beginning of the year, when I was thinking of light meals for the book.
I had plenty of feta left after developing a keto version of feta spinach pie and thought I use the feta for a salad recipe for the book. But this time, I wanted to make the feta salad a bit more special. Since I also had some leftover (cultivated and store-bought) blueberries in my fridge, I decided to try what happens if I combine feta with blueberries. At least the idea sounded marvelous: salty feta with sweet, juice-bursting blueberries. Indeed, the combo tasted fabulous, so I thought they make perfect ingredients to my special feta salad.
As a base for the salad, I decided to use a ready bag of mixed salad greens. Though the greens, feta, and blueberries would have already made a great salad, there was still room for two more ingredients to fill the quota of 5 ingredients.
I anticipated that if I drizzled some nice extra-virgin olive oil on the salad, there would be no need for separate salad dressing. In any case, I very seldom use salad dressings nowadays — I use only good-quality extra-virgin olive oil (either Greek or Italian) in my salads.
Now I had four ingredients — there was still room for one. For some reason, I fancied some crunch in the salad. Let’s face it: salad greens, feta, and blueberries are relatively soft ingredients, so a distinct crunch would take the salad to another level.
The obvious crunch-providers in a keto diet are nuts (and naturally fried and crumbled bacon that I realized much later, after developing this recipe)! But when initially developing the recipe, however, I wanted to choose nuts. But which nuts I should take to crown my feta and blueberry salad? After a few minutes pondering, I thought walnuts are the best match since they have enough both crunch and flavor. Actually, I had ordered a batch of fresh organic walnuts from Greece — they would be an excellent addition to the salad, I thought.
Now, I had all my 5 ingredients and was ready to conduct the first experiment. I had calculated I need 1 pound (450 g) mixed salad greens for a salad that yields four servings. However, when I started laying the salad greens on the serving plate, I noticed that I had overestimated the amount drastically. After adding 10 oz (280 g) salad greens to the serving plate, it was overflowing. And my serving plate was huge!
So, I had to reduce the amount of salad greens. I ended up with 8 oz (230 g) salad greens that were fitting nicely to the plate. It was a generous amount, still, but at least it wasn’t overflowing anymore.
I also had planned to use (3.5 oz) 100 g feta cheese to the salad. However, it looked minuscule, so I decided to double the amount. Now, with 7 oz (200 g) feta cheese, the salad looked just perfect.
I had underestimated the amount of blueberries as well. I was planning to add 1/3 cup (80 ml), but when thinking more closely, it looked that amount wouldn’t lend enough flavor, so I decided to use 1/2 cup (120 ml).
Since I’m used to consuming plenty of fat on a keto diet, I was planning to drizzle 1/4 cup (60 ml) extra-virgin olive oil on the salad. However, after pouring in half of it, I noticed that the salad will be practically swimming in oil if I added the whole amount. 3 tablespoons olive oil felt just right: there was enough fat for a keto dieter in the salad, but it wasn’t too oily.
Usually, when developing a recipe and calculating the ingredients, I can most often estimate the amounts pretty correctly before even doing any experiments. However, this time, I had misestimated all other amounts except walnuts. The 1/2 cup (120 ml) of walnuts I had planned to use was just right! Phew!
Finally, I was super satisfied with the result — so was my tummy! The salad provided lots of different textures and flavors, plus it was very satisfying, considering it didn’t contain any meat. The taste was superb! And all that with just 5 ingredients!
Blueberry and Tomato Salad
- Quick Glance
- Quick Glance
- 15 M
- 15 M
- Serves 1
Ingredients US Metric
- 1 cup lightly packed baby arugula (optional)
- 1 or 2 really ripe tomatoes, preferably heirloom, any color, cored
- 1/4 cup fresh blueberries, rinsed and dried
- 2 tablespoons crumbled goat’s milk feta cheese
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste (optional)
- Basil leaves, sliced into thin strips (optional)
If using the arugula, place it in a clean sink of cold water. Swish it well to make sure there isn’t any sand or dirt clinging to it. Spin-dry in a salad spinner or pat dry with a clean tea towel. Pile the arugula on a large white plate. (Okay, any color plate will do, but it looks especially spectacular on an oversized white plate.)
Using a serrated knife, slice the tomato(es) into 1/2-inch-thick slices. Arrange the slices (artistically, if you wish) on top of the arugula.
Sprinkle the blueberries, then the feta, atop the tomatoes. Drizzle with the oil and vinegar and season with salt and pepper, if desired. Garnish with fresh basil, if desired. Feel free to snitch a few extra blueberries from the rest of the pint when you’re done if need be. Originally published August 1, 2013.
Recipe Testers' Reviews
This salad was delicious! I’ve heard of recipes that appeal to every one of the tastes, but hadn’t found one until I ate this salad. Sweet, salty, sour—it was just perfect!
I felt that the measurements were dead-on and it took less than 15 minutes, which was fantastic! I decided to try it with the arugula and I felt that the bitter, peppery taste of the arugula overpowered the salad, so I definitely prefer it without.
I also chose to use basil, and I’d highly suggest it, as I think it was great with the salad. The only thing I wanted when I finished this salad was more!
It’s pretty darn hard to mess up this easy recipe, although I wouldn’t make this salad unless I could get farm-stand tomatoes and blueberries. It’s definitely not something to make during the fall or winter. It’s very easy to assemble. Arugula is great, but Boston Bibb might also work, and maybe even romaine lettuce. I’d add a sprinkle of cracked black pepper and flaky sea salt. Basil plays into the seasonal aspect of the salad, but parsley or mint would also be nice additions.
I made this salad exactly as written the first time, except for a sprinkle of sea salt and fresh black pepper, and I fell in love with it. I wouldn’t consider the arugula as optional, though. I can’t imagine the salad without it. I plated the salad on white plates and it was spectacular to look at. I’ve made it several times since then, upping the balsamic a tad. I tried it with fresh mint, but I prefer the basil. I also used cherry tomatoes when I had them. I love the simplicity of this. These flavors really work well together.
This tomato salad is an easy and quick recipe to prepare and the colorful ingredients make for a very pretty presentation. By using baby arugula, more substance is added and an already unique flavor combination is enhanced.
I had the opportunity to use wild blueberries, which tweaked the sweetness of the salad. My goat milk feta was somewhat light on the salt as a result, I added a pinch of lightly smoked sea salt to the dish. That, coupled with the shredded basil and freshly ground black pepper, highlighted the ingredients very nicely. Serve this with hunks of crusty, buttered baguette for a perfect light lunch. The salad also works well as a side dish to grilled fish or fowl.
I’ve had watermelon and tomato salads in the past, but I’d never thought to combine blueberries and tomatoes. What a lovely option! It was light, simple to throw together, and perfect for a hot summer afternoon.
I used the arugula, and added a touch of mint to the salad as well. This recipe is also easily multiplied—I served it at a summer BBQ and it disappeared quickly. In my opinion, this recipe didn’t need any additional salt, as the saltiness from the feta was enough, but a little fresh cracked pepper further accentuated the flavors. And, as always, given the simplicity of the recipe, make sure to use the best ingredients you can find.
An unexpected but inspired pairing, blueberries and tomatoes complement each other not only in appearance but in flavor. This is a very refreshing and simple salad whose bright flavors make an excellent foil for sharp, tangy feta and an earthy vinaigrette.
I used green lettuce instead of arugula, but the salad certainly didn’t suffer as a result. The end result was a perfect showcase for late-summer produce. Although I felt the feta added enough salt to the salad, everything certainly benefits from a couple twists of the pepper grinder.
This salad is visually appealing and uses everyday summer ingredients in an unexpected way. Having the arugula is key, as it not only adds a peppery element to the salad, but also prevents the overall texture from being too watery from the fruits. Without the arugula, you’d definitely need a few cracks of pepper over the salad to balance it out. This recipe wasn’t really to my taste but everyone else loved it.
I made this with arugula and then spinach, and I have to admit that I liked the spinach version better. I thought it needed a little salt, but other than that, this was a delicious and unexpectedly good combination.
I used green zebra tomatoes, so their natural tartness was played up by the blueberries. The salty, rich feta rounded everything out nicely. In the future, I might drop the olive oil, as I’m not sure it added much. But I’ll always use the balsamic I recommend using a pretty good one for this dish because it does help bring the flavors together.
I have to admit, this unusual combination actually works. I was unsure if blueberries and tomatoes would go well together, but I had to try it. I think the sweetness of the blueberries and the tomatoes complements the bitter bite of the arugula. I did add a small sprinkling of sea salt over the tomatoes to enhance their flavor, and I used a less salty, more creamy variety of feta. I didn’t add any more herbs other than a little fresh parsley. This was refreshing and something I’ll certainly do again.
I made this salad last night for 2 of us and we were both very glad I did. My guest and I loved this flavor combination. The sweet tomatoes and berries, the salty, pungent cheese (buy the best you can find), and the peppery greens really needed nothing more than a drizzle of excellent olive oil and balsamic vinegar. It couldn’t be easier.
I’ve already made this salad a second time with a different goat cheese and mint and it was equally delightful. My kind of summer dish.
This was a wonderful summer salad for 1—so wonderful that we made 2 salads as a side dish with dinner last night. I was curious how the blueberry and tomato combo would taste, and both were equal in sweetness and played well with the saltiness of the feta cheese. The balsamic added a wonderful tangy kick to accompany all of the other ingredients. I used torn basil on the salad and I did use arugula as the base. In addition, I used some freshly ground pepper but not any more salt since the cheese was salty enough.
This was a very colorful salad that’d work well as a brunch dish, lunch, and even dinner side salad.
This recipe has it all. It’s absolutely delicious with fresh seasonal produce and it’s beyond gorgeous. It may just be heaven on a plate. Goat milk feta is a joy to behold here if you hold off nibbling and wait to put it on your salad. I do believe a well-aged balsamic is also key. A pinch sea salt and black pepper on the tomatoes was a nice addition, too. While the recipe says it serves 1, it can actually serve 2.
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Blueberry, Feta and Honeyed Walnut Salad
This fresh, delicious salad combines the sweetness of blueberries, the bite of feta cheese, and the crunch of walnuts. Dressed with Herbes de Provence Olive Oil and Blueberry Balsamic Vinegar, it’s a winning combination!
For Honeyed Walnuts:
- 1 C. walnut pieces
- 2 t. The Olive Tap’s Herbes de Provence Olive Oil
- 1 T. honey (you may substitute maple syrup)
- 1/2 t. The Olive Tap’s Himalayan Pink Sea Salt
- 8 C. combination of fresh spinach and arugula
- 1 C. blueberries
- 1/2 C. feta cheese, crumbled
- Thinly sliced red onion
For the Blueberry Herb Vinaigrette:
To make the Blueberry Herb Vinaigrette:
Whisk together olive oil, balsamic vinegar, and dijon mustard, and set aside
To make the Honeyed Walnuts:
Preheat oven to 400. Combine olive oil and honey in a bowl. Add walnuts, and stir to combine. Place on baking sheet and spread out in a single layer. Place in oven for about 10 minutes stir halfway through cooking. Remove from oven and sprinkle with sea salt. Spread onto parchment paper that has been sprayed with cooking spray and set aside to cool.
To assemble the salad:
Either in a large bowl or on individual serving plates arrange arugula and spinach. Add blueberries, feta cheese, and sliced red onion. Drizzle with vinaigrette (toss if in a large bowl), and scatter walnuts over the top. Serve immediately.
This salad is also wonderful with some sliced, grilled chicken breast over the top!
Blueberry Feta Salad
Blueberry Feta Salad is your new go-to salad recipe for spring! It combines fresh blueberries with feta cheese, almonds, and a lemon poppy seed vinaigrette dressing. Perfect for a brunch, baby shower or Easter celebration!
Confession: as much as I'm ready for winter to be over, I'm also scared to death about what spring and summer will hold. It's the same every year. winter is long and hard because we don't really leave the house, and then the warmer weather arrives. and the kids want to leave the house!
What's the problem, you ask? Well. it's just that there's always so much to get done at home. that spending the day away from home feels daunting! How will I get things done if I'm playing outside or stopping at the park or going on a bike ride!?
I know, I know. It's all about balance. There's a time and place for everything. I don't need to spend my whole life getting things done. Taking my kids to the park is a GOOD thing! You're right. It's true. Spring will be amazing!
Blueberry Feta Salad
And even more amazing because of all the delicious food we have to look forward to. Like spring recipes with fresh blueberries! this Blueberry Feta Salad! We may not be totally ready for warmer weather, but we ARE totally ready for spring flavors! Like blueberry, and lemon, both of which make an appearance in this salad recipe.
So go ahead, get excited. Spring is on its way! And this blueberry feta salad recipe is the perfect way to welcome it.
What Is A Mojito
Mojitos are a Cuban cocktail traditionally made with white rum, sugar, and mint leaves. When mixed properly, you will have the tangy and minty flavor that is characteristic of a refreshing and classic mojito cocktail. However, you have options! Variations include swapping the rum for mezcal for a smokier mojito. You can also use gin to make a London Mojito. Try a Southern Mojito by using rye, Tennesee, or Kentucky bourbon. And even vodka gets in on the fun when used to mix up a Vodka Mojito.
Blueberry Mint Margaritas
Muddle a bowl full of blueberries with the bright green leaves of fresh mint, entwining the flavors of two of the season’s favorites. Then add a squeeze of lime, a shot or two of orange liqueur and a splash of gently aged tequila. Now you’ve got the perfect beverage to help you tackle the heat!
Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite know where to start. Let me share some tips with you that I recently discovered, and then go andmake this delicious and refreshing Watermelon, Mint, Blueberry and Feta Salad — a great side dish for a hot summer day.
1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots, called field spots, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.
2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.
3. Watermelons have genders. The “girl” watermelons are more round and stout — theseare the sweeter ones. The male are oblong and tend to be more watery.
4. The best watermelons are average-sized. Don’t go for too small or too big, but just right.
5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.
6. Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.