With the amount of leftover blackberries I had from my yard with Wednesday's crumble, how could I not put them in another dish.
The simplicity of this salad comes from the fact that you can use any greens and any accompanying veggies from your garden, like my homegrown cucumber in this recipe. The secret is in the ever so loved berry of the Northwest and infusing it with some balsamic vinegar to get your dressing. No sugar necessary.
So fresh and perfect for these warm summer days. I've also used this recipe, cutting it in half, for the popular salad in a jar for work lunches. You'll have great eats at a fraction of the cost of most lunch joints, and you'll be able to bask in the jealous looks you get. Because as we say in this household, people are gonna be hatin'.
Salami and Blackberry Salad
About 1-2 serving sizes
2-3 oz. dry salami
½ cup blackberries
2-3 cups mixed lettuce greens
1 large cucumber
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
Pinch of salt and pepper
- In a small bowl, drizzle the balsamic vinegar over the blackberries. Gently smash some of the berries while mixing around the vinegar to let some juice out.
- Peel and slice the cucumber in half lengthwise. Scoop out the seeds with a spoon. Quarter the halves lengthwise, then cut into ¼” pieces.
- Cut the salami into ½” strips.
- Toss the greens with the cucumber pieces, olive oil and a pinch of salt and pepper. Pile onto a plate and top with the salami strips, then with the balsamic infused blackberries on top.