Recipe: Blueberry and Grapefruit Salad with Mint and Feta
It’s hard for me to explain to people my relationship to my friend Jessica. First of all, we have only known each other for two years and for the majority of that time, we have kept in touch via e-mail (along with the occasional letter or package). Jessica and I met on a trip to Israel in the summer of 2008, which was organized through the Birthright program. From the moment we introduced ourselves to one another, we both felt an immediate connection. We quickly bonded, expressing our shared love for culture, travel… and food.
The two of us are culinary twins. Jessica, who lives in Miami, is an untrained, but highly adventurous cook, and, like me, is a voracious eater (which is impressive since she remains so skinny). We are both passionate about knowing where our food comes from and how it is produced. But, most of all, we enjoy creating dishes that include fresh ingredients and are simple, flavorful, and healthy.
Jessica came to visit a few weeks ago. The last time I saw her was at our wedding, so it was fitting that she came the very same weekend a year later. It was such a delight having her here and she was a pleasure to work with in the kitchen.
We spent hours talking about different dishes and ingredients. She shared a fantastic (and incredibly easy) recipe for a blueberry and grapefruit salad. With all of the heavy foods I’ve been making these past couple of weeks (see chocolate cake
and bread pudding
), I have been craving something a bit lighter and refreshing. This hit the spot and is now in my repertoire of summer recipes.
Blueberry and Grapefruit Salad with Mint and Feta
2-3 large red grapefruits, sectioned and cut into chunks
1 lb fresh blueberries
2 tbsp fresh mint, chopped
1 tsp sugar
Feta cheese (optional)
Over a big bowl, section and and then cut the grapefruit slices into chunks, allowing any liquid to drip into the bowl. Add blueberries and mint to the bowl. Squeeze any remaining juice from leftover grapefruit pieces over the salad.
Sprinkle with sugar, toss, and serve in a bowl with feta on top.