FROM OUR RECIPE ARCHIVES: Blueberries with Feta and Mint

In the current issue of Edible Manhattan, editor Gabrielle Langholtz reviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint. Refreshing, seasonal and oh so yummy.

One of our cherished summer rituals is popping plump, ripe blueberries straight into our mouths while strolling past the heaps of produce at the Greenmarkets. So when wild blueberries showed up this week, we got downright giddy. In our current issue, Gabrielle Langholtz–editor of Edible Manhattan and Edible Brooklynreviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint.

Refreshing, seasonal and oh so yummy.

Blueberries with Feta and Mint

Adapted from Salads: Beyond the Bowl by Mindy Fox

This unexpected combination is lovely at the beginning or end of the meal. It is also delicious over lamb chops.

Serves 4

3 cups blueberries

1 cup mint leaves, torn

5 ounces feta cheese (1 cup), crumbled

4 tablespoons very good olive oil

Flaky coarse sea salt

Freshly ground black pepper

Sprinkle the blueberries with the mint and feta, drizzle with the olive oil and season with generous pinches of salt and pepper.

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