I caved to a totally grown up only kind of thing earlier this year, a wholesale club membership.

So, now I’m equipped with the most hideous picture to ever exist of myself on a plastic card to BJs.

The first trip I got a little over zealous and ended up spending almost $500 on all the household items like paper towels, cleaning products, toothpaste, soap and shampoo that I’ll need for the rest of my life.

The second trip was a bit more practical.

Except for the 4 pounds of blueberries I came home with when I already had 2 pints in the refrigerator.

Thoughts of Violet on Willy Wonka were going through my head as I tried to squeeze blueberries into every single meal I ate before finally accepting that I needed to do something more drastic than the handful with my yogurt in the morning to make a dent in this stash.

So, I decided to pickle the blueberries along with some red onions thrown in for good measure.

Alternatively, you can pickle shallots or red onions separately if you’d like even more of them to use in the salad.

We just discussed my love for vinegar in this beet chip recipe so I don’t think I really need to reiterate things but these little baby blues are the most perfect balance of sweet and tangy.

They’re the summertime cousin to this pickled cranberry recipe and I love them both with all my heart.

So much so that I ate that entire mason jar of them in one sitting.

Luckily, I avoided Violet’s fate and remained flesh colored after the ordeal.

I definitely suggest using challah or some slightly sweet cornbread for this panzanella salad. This vegan cornbreadwould actually be perfect!

The sweetness of the bread just plays so well with the tangy pickling juices.

It’s a fun way to do salad that also brings a little more interest and satiety to a bowl of greens.

If you’re into panzanella, I love this summer fruit panzanella too for a dessert twist!