So many blueberries, so little time! Blueberries are prolific this year. The fields are heavy with them, my freezer is bursting with them, and I have been trying to invent new ways to use them. We had a lovely planked salmon the other day, and so I thought, why not? Blueberry salsa and grilled salmon are an exquisite match, it turns out. We are still picking cherry tomatoes from our deck and fragrant, fresh basil from our herb garden, so I took advantage of all of this bounty, to pull together this lively, fruity salsa. I hope you enjoy it.
Note: I used a wonderful organic pomegranate vinegar that my sister gave me. If you can’t find this, try any other fruit vinegar that you may have – raspberry would be nice too.
I will be sharing this recipe with the gang at Fiesta Friday, Throwback Thursday, Foodie FriDIY and Saucy Saturdays. If you haven’t checked out these amazing link-parties, be sure that you do! Hours of fun and great ideas await you!
1 cup fresh blueberries
1/3 cup fresh tomatoes, seeded and chopped finely
¼ cup red onion, finely minced
½ teaspoon finely grated orange rind
2 tablespoons fresh basil, finely minced
1 ½ tablespoons freshly squeezed orange juice
2 teaspoons pomegranate vinegar
salt and pepper to taste
Combine the blueberries, tomatoes, onion, orange rind, and basil in a small bowl.
Stir together the orange juice, vinegar and salt and pepper in a small bowl. Pour over the blueberry mixture. Check for seasoning and adjust.