blackberries and greens

plate and fork with greens and pickled blackberries

You know summer is in full swing when our local blackberry bushes are loaded withe juicy berries. It takes just a few handfuls of blackberries to create this unique seasonal salad. Making blackberry vinegar takes as little as two hours and you are rewarded with a luscious ruby liquid and tangy pickled blackberries as a result.

blackberries and greens

Serves: Makes 4 side salads


  • Blackberry vinegar:
  • 6 tablespoons cider vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1 cup blackberries
  • Dressing:
  • ½ cup virgin olive oil
  • ¼ cup blackberry vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 4 cups fresh greens
  • ¼ thinly sliced red onion
  • ¼ cup toasted sliced almonds
  • ¼ cup crumbled Gorgonzola
  • 1 cup pickled blackberries



Prepare the blackberry vinegar two hours ahead or up to two days prior to making the salad. In a pint glass jar combine the cider vinegar, fish, sauce, water and sugar. Once the sugar is dissolved, add the blackberries. They will pickle over time and their juices will infuse the pickling solution.


Prepare the salad dressing by whisking together the olive oil, berry vinegar, mustard and honey. Season with salt and pepper to taste.


Assemble the salad by dividing the greens, onions, almonds, Gorgonzola and blackberries evenly between four chilled salad plates. Spoon the dressing over the greens and serve.

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