I’ve never been a fan of fruit salads—until I came across this one. Where I got it from, I have no idea. But it was another hot day, and the thought of heating up the stove for a meal, was just unthinkable. So, I decided, let’s try this one, just for the hell of it.  It’s got blueberries, which I like, and feta, one of my favorite cheese. The result was magnificent. In fact, fabulous. The mild acidity of the blueberries meshed well with the salty feta and sharp tasting mint. Just in case, I added a bit of honey; and that made it scrumptious. Note that this dish can be served as an appetizer or, as we had it, a main course. Add a crusty loaf of bread and a nice white wine, and you’re set for great summer dining.

Please do not forget to rinse blueberries, scallions, spinach and mint under cold running water, and pat dry with paper towels. Just basic hygiene, and it never hurts.



3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
Salt and ground black pepper to taste
3 cups fresh blueberries
2 cucumbers, peeled, with seeds scraped out, cut into 1-inch pieces
3 scallions, thinly sliced
1 cup crumbled feta cheese
1 bunch or bag of spinach, chopped, if desired
2 cups lightly packed fresh mint


1. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.
2. In a large serving bowl, combine remaining ingredients. Add dressing and toss to combine. Serve.
Yield: 4 or more servings.