Cucumbers and blueberries are in season! Here's a cool and fruity salad that's packed with flavor and phytonutrients.

Cucumber & Blueberry Salad with Feta

Servings: 6


  • 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups)
  • 1 pint (2 cups) blueberries, rinsed and picked over
  • Salt and pepper to taste
  • 1/2 cup White Balsamic Vinaigrette (recipe below)
  • 3 Tbsp thinly sliced fesh mint leaves
  • 1 cup (about 1/4 lb) Traditional Crumbled Feta Cheese


Combine cucumbers and blueberries in a large bowl. Season with salt and pepper. Add white balsamic vinaigrette, mint, and feta. Toss gently to combine. Refrigerate for 20 minutes before serving to allow the flavors to meld.


White Balsamic Vinaigrette


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons (or to taste) honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/8 teaspoon garlic powder


Whisk olive oil, balsamic vinegar, honey, salt, cracked black pepper, and garlic powder together in a bowl until smooth.
Use on a salad.

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