Recipe provided by Washington State Farmers Market Association


Prep time: 10 minutes
Chill time: 1 hour

Serves: 8-10


  1. Peel the cucumbers, then slice them in half lengthwise. Scrape out the seeds with the tip of a spoon. Cut into thin slices.
  2. Wash the blueberries and discard any stems, leaves, or shriveled berries.
  3. Combine blueberries and cucumber in a large bowl.
  4. In a small bowl, whisk the olive oil, vinegar, salt and pepper and mint.
  5. Pour over the cucumber mixture and gently toss.
  6. Sprinle with feta cheese, if desired. Serve chilled.

**Recipe Tips**

  • Choose blueberries that are plump with smooth skin and a silvery sheen. Discard any berries that are soft, or appear shriveled. Do not wash berries until you are ready to use. Store in refrigerator for up to 5 days.


Salad Fixin’s

  • 2  cucumbers
  • 2  cups (1 pint) fresh blueberries
  • 2  tbsp white wine vinegar (or white balsamic)
  • 2  tbsp thinly sliced mint leaves
  • salt and pepper to taste
  • 1/2 cup (2 oz.) crumbled feta cheese, optional