This Watermelon Blueberry Feta Salad brings the red, white and blue to your dinner table! Cubed fresh watermelon is tossed with plump blueberries, sliced mint, feta and pistachios with a super simple champagne vinaigrette. Light and refreshing and will serve a crowd in 30 minutes.
Are you one that themes out your 4th of July party? Red, white and blue all the things so it’s festively America? If so, you’re awesome and in luck! This watermelon blueberry feta salad is deliciously festive and will not doubt look beautiful on your table.
Late last summer I shared this watermelon salad recipe and was inspired to do this red, white and blue version. So I jotted the recipe down in my trusty college rule notebook and slapped a sticky note at the top and wrote Summer 2018 on the top. And look, here we are!
This watermelon blueberry feta salad covers all of my favorite flavor profiles: sweet and salty. The pistachios add crunch and the mint adds a fresh flavor.
To make this Watermelon Blueberry Feta Salad you will need:
- seedless watermelon – Sweeter than watermelons with seeds.
- blueberries – Adds sweetness but not too much.
- champagne vinaigrette – Rounds out all the flavors.
- feta cheese – Tangy, rich and a slightly salty flavor.
- pistachios – Gives this salad crunchy and nuttiness.
- mint – Adds a pop of green and fresh herby flavor.
- freshly ground black pepper – This will add some subtle bite and flavor.
Start by making the champagne vinaigrette by adding 1 tablespoon of champagne vinegar and then a pinch of kosher salt and black pepper into a small jar. Whisk while pouring in 1 tablespoon light olive oil until combined. That’s it!
Next, in a large bowl, add roughly 6 cups diced watermelon and 1 pint rinsed fresh blueberries.
Then drizzle in all of the champagne vinaigrette and add in the thinly sliced fresh mint. Use a rubber spatula to gently combine.
FYI: to chiffonade, stack the mint leaves and then roll into a cigar shape. Use a sharp knife and slice thin.
Lastly, dish the salad onto a serving plate or serving bowl. Then top with about 3 ounces freshly crumbled feta cheese, 2 tablespoons finely chopped pistachios, extra black pepper and more sliced mint.
I like to use fresh feta as opposed to pre-crumbled because I like the texture a lot better. If you read the ingredient list of pre-crumbled cheese you’ll see that they are typically coated in a non-caking ingredient. I try to avoid it.
This red, white and blue salad will look gorgeous on your holiday table, don’t you think?
The salty feta works well with the sweet watermelon and blueberries is out of this world. The pistachio give this salad the textural crunch and but most importantly, the fresh mint brightens the whole thing up a notch.
This watermelon salad is refreshing and perfect for feeding a crowd! You certainly may cut this recipe in half for serving a smaller family or gathering.
Watermelon Blueberry Feta Salad
- 6 cups diced watermelon, about 1/2 to 3/4 inches
- 1 pint blueberries, rinsed and drained
- 1 tablespoon champagne vinegar
- 1 tablespoon olive oil
- pinch salt
- pinch freshly ground black pepper
- 2 tablepsoons mint, thinly sliced
- 2 ounces feta cheese, crumbled
- 2 tablespoons finely chopped pistachios
- In a large mixing bowl, toss the cubed watermelon, blueberries and sliced mint.
- In a small jar or bowl, whisk together the champagne vinegar, salt, pepper and slow whisk in the olive oil. Pour this over the fruit and mint and use a rubber spatula to gently combine.
- Tip the dressed fruit along with some of the juices onto a serving dish or into bowl and top with feta cheese, chopped pistachios, more black pepper and mint.
- Serve immediately.
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