Posted on July 04, 2015 by Anne Milneck | 0 comments
We love it when we get the summertime blues--the good kind! If you're experiencing an overabundance of blueberries and cucumbers (if there is such a thing), here's the salad for you. Lisa treated us to this simple yet flavorful combo that makes perfect use of sweet blueberries and tangy-salty goat cheese with cucumbers serving as the crunchy backdrop.
2 cups peeled, quartered cucumber slices
1/8 cup Peach Balsamic Vinegar
1/4 cup Basil Extra Virgin Olive Oil
1 cup fresh blueberries
1/2 cup crumbled goat cheese
Salt and Pepper to taste
In a large bowl, whisk together the Peach Balsamic Vinegar and Basil Extra Virgin Olive Oil. Add in the cucumbers, and stir to combine. Let sit for 10-15 minutes for the flavors to meld and penetrate the cucumbers. Gently fold in the blueberries. Taste and adjust with salt and pepper. Top the salad with the goat cheese and serve.
Our Rosemary Extra Virgin Olive Oil would work equally as well in this recipe!
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