summery salad with blackberry dressing

Blackberries are easy on the eyes, sweet, and flavorful. It’s June in Charleston, and these juicy gems are everywhere. You might be wondering where to find the best local berries. I suggest visiting the farmers markets, stopping by Veggie Bin on Spring Street downtown, or picking your own at Bugby Farms! Cottle Farms in North Carolina supplies to Harris Teeter, and their berries are reliable and accessible. When I was growing up, we would rarely purchase blackberries because they are a bit expensive sometimes! I would but 3 or 4 berries on my yogurt in the morning and feel so fancy. However, when the berries are local, they are the sweetest splurge.

This summery salad with blackberry dressing uses Olinda olive oil, which gives it a creamy texture.

For extra crunch, toss in some chopped hazelnuts and toasted breadcrumbs.

summery salad with a blackberry dressing

Makes 2 cups dressing. (You will likely have one cup leftover for later use. Keep refrigerated.

• 1 pound of salad greens, washed and dried

• Vegetables for your salad, for example: thinly sliced fennel, cucumbers, radishes, or tomatoes

• 1 cup fresh blackberries

• 1/3 cup olive oil, plus more as needed (preferably Olinda)

• 1/4 cup balsamic vinegar

• 1/2 lemon, zested

• 1/2 orange, zested and juiced

• 2–3 tablespoons honey

• 1 1/2 tablespoons Dijon mustard

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

In a blender, combine the blackberries, 1/3 cup olive oil, balsamic vinegar, lemon zest, orange zest and juice, honey, Dijon, salt, and pepper. Blend until smooth. Taste and adjust seasoning, oil, and vinegar until it’s just right. Store in an airtight container in the fridge.