Watermelon Blueberry Feta Salad

This Watermelon Blueberry Feta Salad brings the red, white and blue to your dinner table! Cubed watermelon is tossed with blueberries, mint, feta and pistachios with a super simple champagne vinaigrette. Serves a crowd in 30 minutes.

Course Salads

Cuisine American

Keyword 4th of July, blueberries, feta, mint, picnic, pistachios, salad, watermelon

Prep Time 15

Additional Time 5

Total Time 20

Servings servings

Calories 124

Author Laurie McNamara

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition