Red, White & Blue Watermelon Feta Salad
Last 4th of July I was asked to bring a fruit salad. You know how some dishes just become your thing at parties? This is mine.
It’s cold and refreshing and the colors are basically already red, white and blue without you having to do anything creative. Watermelon for the red, feta for the white, blueberries for the blue – America in a bowl, basically.
I love recipes that look like you tried really hard but actually came together in like 15 minutes on a hot morning when you’re already running late to the cookout. This is exactly that kind of recipe and I think you’re going to love it.
Ingredients
Here’s what you need for about 6 people:
- 3 cups of watermelon, diced into bite-sized chunks
- 1 cup of feta cheese, crumbled
- 1 cup of fresh blueberries
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh mint leaves, roughly chopped
- 2 tablespoons of extra virgin olive oil
Get the block feta in brine and crumble it yourself if you can. Pre-crumbled feta is fine but the block kind tastes so much better. It’s creamier and just has more flavor!
How To Do It
Prep the Watermelon
Cut the watermelon into chunks, about 1-inch pieces. Here’s the fun part – hollow out the watermelon half and use the rind as your bowl! It looks really cool on the table and you don’t have to wash an extra dish. Pick out the seeds while you cut so nobody has to deal with that later.
Toss Everything Together
Put the watermelon, feta, red onion and blueberries in a big bowl. Stir it gently to mix it up. It already looks so pretty at this point with all the colors! Red onion adds a nice little kick, but skip it if you want, especially if kids are eating.
Drizzle on the Olive Oil
Pour the olive oil over everything and fold it together slowly. Don’t mix too hard or the watermelon breaks apart and gets mushy. Just a few easy folds with a big spoon is all it needs.
Let it Chill
Put it in the fridge for 10 to 15 minutes before you serve it. I know it’s tempting to skip this part but don’t! The feta softens up a little and all the flavors come together. It tastes so much better after it rests.
Garnish and Serve
Scatter the mint leaves on top right before serving. Serve it in the watermelon bowl or on a big platter. For something extra fun, arrange the blueberries in the corner like the stars on the flag – people go crazy for that at 4th of July parties!
Watermelon Feta Salad
Ingredients
- 3 cups watermelon diced into bite-sized pieces
- 1 cup feta cheese crumbled
- 1/4 cup fresh mint leaves roughly chopped ( mainly for garnish)
- 2 tablespoons extra virgin olive oil
- 1/4 cup red onion thinly sliced
- 1 cup fresh blueberries
Instructions
- Prepare the watermelon by cutting it into cubes. For an appealing presentation, consider hollowing out a watermelon and using the rind as a bowl.
- In a large bowl, mix the diced watermelon with the crumbled feta cheese and the chopped red onion, if using. At this stage, incorporate the fresh blueberries for added sweetness.
- Next, drizzle the olive oil over the salad. Gently toss the mixture to combine the ingredients, being careful not to break the watermelon pieces too much.
- Once everything is combined, let the salad chill in the refrigerator for about 10 to 15 minutes. This resting time will allow the flavors to meld together beautifully.
- When ready to serve, you can present the salad in the hollowed-out watermelon or on a large serving platter. Garnish with additional mint leaves as desired.
- For added variety, feel free to include other ingredients like cucumbers for extra crunch, or a squeeze of lime juice for a burst of zesty flavor. For a festive touch, consider arranging the salad to resemble the American flag using blueberries and diced strawberries.
