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Dharma Kitchen


Cucumber, Feta and Blueberry salad

Carrie H

Yesterday at the public market I made this salad for the Market Kitchen Minute segment I often do. The idea is to showcase what's seasonal and available at the public market and farmers' market. I answer questions about the space, talk briefly about the ingredients and the programming, and answer any random culinary question people come in with. And they always come in with them. This week, in particular, I've answered a lot of questions about my preferred ratio of oil to vinegar in dressings. (It's higher in vinegar than you might think.) 

This is a refreshing salad wherein the majority of the players came together without too much extra thought. Cucumbers and dill are a natural pairing, and cucumbers and feta work well together and can be found in combination in Middle Eastern food. The cool cukes work well with the sharp, creamy feta, and dill adds just a slight sweet note, which the blueberries then pick up on. The blueberries are the wild card. I've seen this combination work before, but I usually use white wine vinegar with cucumbers. Opting for apple cider vinegar makes it just a little bit sweeter than my usual quick pickle type salad of sliced cucumbers, dill and vinegar. 

As for prep, it couldn't be simpler. If I am using organic or chemical-free cucumbers, and I mostly do, I don't even bother to peel them. But if you want to peel yours, go right ahead. The feta I used was a really sharp, salty and creamy Greek one. 

This was dished out so fast, I had to actually stop to take a photo before it was all gone. And that is why there is only one photo! 

Cucumber, feta and blueberry salad. Yum! 

Cucumber, feta and blueberry salad. Yum! 



  • 4-5 cucumbers, sliced in half and chopped
  • 8 ounces feta cheese, chopped and/or crumbled 
  • 1 pint blueberries
  • 1/4 cup chopped dill
  • 2-3 T. apple cider vinegar 
  • 1/4 cup good quality organic extra virgin olive oil 
  • Salt and pepper to taste

In a large bowl, combine the cucumbers, feta cheese, blueberries and dill. 

In a small bowl or a measuring cup, add the oil to the vinegar and whisk to emulsify. Taste and adjust oil or vinegar to your liking. 

Pour the dressing over the salad and chill for 1/2 hour before serving, or consume immediately. 

This salad is best on the day you make it. It will continue to give off water as it sits in the fridge. It's okay on the second day but after that, the cucumbers get mushy once they're sliced and refrigerated for too long. 

Serves: A large crowd. Feel free to halve this recipe if it will serve you better that way.