A quick and easy salad that looks fancy but is really the simplest thing in the world! Win- win!
I don’t mean to brag, but I just going to start this post out by saying that I absolutely LOVE living in Oregon in the summer. I’ve lived here most of my life and I’m not sure I ever want to go anywhere else. Except for the Greek Isles and like 30 other places, but not to live. Oregon is for living.
Look at these berries! On any given Tuesday or Saturday I can hop downtown to the farmer’s market and grab a baskets of fresh berries that are absolutely gorgeous. Or, if I’m feeling adventurous, I can take my kiddos to the U-pick fields and fill up bucket for $1.35/lb. A DOLLAR THIRTY-FIVE! Plus, the berry farms make it clear on their sign-age that the berries are “all-you-can-eat” while picking which completely eliminates any guilt I have from stuffing my face before I get to the cashier’s stand.
The Oregon Raspberry and Blackberry Commission asked me to create a salad that showcased Oregon Berries and I came up with this fun version of a “Wedge Salad”.
A traditional wedge salad is a wedge of iceberg lettuce topped with blue cheese dressing and crispy bacon. It’s completely delicious but for summer noshing, I think my version is a bit more refreshing.
These Marion berries are so juicy and sweet and really take center stage on this salad. You can use any combo of berries, but if you can get your hands on some of these marion beauties, you won’t be sorry! I happened to have blueberries on hand so I used them here, but raspberries would be fantastic on this as well.
To counter-act the sweetness of the berries and watermelon, I topped each piece with a sprinkling of salty feta cheese. You don’t need much, just a few pieces to add some contrast.
And then, to finish it off I made a sweet drizzle made simply with honey and balsamic vinegar. Again, you don’t need much but it really turns the whole thing into something special.
If you haven’t experienced the bliss that fresh Oregon berries are, I hope you get to do so soon! Even if you can’t get them fresh, you can find them in the freezer. More than 90% of what is grown in the state is flash frozen within hours of being picked– which is insane to me because I know how many are sold fresh. SO MANY BERRIES!
I was compensated by the Oregon Raspberry and Blackberry Commission to create this recipe, all thoughts and opinions are my own.
PS- If melon salads are your thing, like they are mine, hop on over to my blogger buddy’s blog to see her recipe for Grilled Cantaloupe Salad.
- 1 small seedless watermelon cut into slices
- Assorted Oregon Berries
- Feta Cheese
- 2 tbsp honey
- 1 tsp balsamic vinegar
- Arrange berries on top of watermelon slices and sprinkle with feta cheese.
- Combine honey and balsamic vinegar, mixing until smooth.
- Drizzle honey mixture over fruit and serve.
by Heather Cheney
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