Mairlyn Smith's blueberry salad with barley and dill

Image for Mairlyn Smith's blueberry salad with barley and dill

With blueberry season fast approaching, we’re always on the lookout for unique ways to use the nutrient-rich summer superfruit. Mairlyn Smith's new cookbook, Peace, Love and Fibre, is full of winners, including this easy-to-make blueberry salad with barley and dill. Made with fresh local or wild “purple-blue orbs,” this recipe can be used as a summer side dish or a healthy snack in a pinch.

When looking for the freshest blueberries, make sure they have a silver sheen on them. The effect is called bloom and it's a great indication that they were just picked. As Mairlyn says, "No bloom? No buy."

Salad dressing

2 tbsp red wine vinegar
2 tbsp extra virgin olive oil or canola oil

In a large bowl, whisk together the vinegar and oil.

Assembly

1½ cup diced English cucumber
1½ to 1⅓ cup cooked pot barley
½ cup chopped fresh dill
1 cup fresh local or wild blueberries, rinsed well and patted dry
½ cup crumbled feta cheese

In a large bowl, add the cucumbers, cooked barley, dill, blueberries, and feta. Toss well with dressing and serve right away.

Yield:
8 servings as a side