The perfect piece of watermelon isn’t in the shape in a half-moon. It’s a cube! Cut up your ripe watermelon into one inch cubes of juicy goodness so you can pop them straight into your mouth. (I think cubed watermelon is get-in-the-tummy-yummy after it has sat in a Rubbermaid container in the fridge for at least a day.)
Tip: When selecting a watermelon at the grocery store or farmer’s market, turn it over. Look it over and check for a yellow area. This yellow spot means that it sat on the ground long enough to ripen up. Did you know a watermelon is over 90% water? The heavier the melon, the better! (It’s hydrating and you can eat it guilt-free.) Buy fresh mint in the produce section at the grocery story OR you can grow it quite easily in partial sunshine in a container pot. Don’t forget to water it, but don’t flood it. My mint grows tall and sits happily next to basil.
Watermelon Blueberry Feta Salad with Mint takes this ordinary summer fruit and makes it extraordinary. Besides, July is National Watermelon Month!
The flavor of the slightly tangy dressing coats the salad. Ribbons of mint leaves elevate its flavor giving it a brightness and the little blueberries pop with sweetness in your mouth. And who doesn’t love cheese? Add feta to this salad and its taste reaches heavenly status. You can serve this as a summer salad or as a dessert, a favorite in our household.
Tip: Buy your berries from Aldi, if you have one in your area. These blueberries were only 99 cents a quart.
Serves 3 cups
These watermelon squares are like little presents of juicy flavor. Combine them with blueberries, feta, and mint to make this ordinary summer fruit extraordinary.
15 minPrep Time
15 minTotal Time
- 3 cups cubed watermelon (remove rind)
- 1/2 package blueberries
- 2 T crumbled feta cheese
- 4 small springs sliced fresh mint
- 1/4 c. watermelon fruit salad dressing
- Watermelon Fruit Salad Dressing:
- 3 T light olive oil
- 1 1/2 T. lime juice
- 2 T. honey
- 1/4 tsp. apple cider vinegar
- Remove rind from watermelon and cube the fruit into one-inch pieces.
- Refrigerate watermelon to chill in a large bowl plastic covered in plastic.
- Layer mint leaves on to each other and roll into a cylindrical shape. Run a sharp knife through the mint several times to cut the herb into ribbons. Set aside.
- To make the dressing, combine all dressing ingredients in a small bowl.
- Remove the watermelon from the refrigerator and drain any residual juice.
- Add the dressing, crumbled feta, blueberries, and mint to the watermelon and toss with your hands until well incorporated.
- Garnish with a sprig of mint and serve chilled.
You could also use honeydew or cantaloupe instead of watermelon. Don't trash the watermelon rind! It can be pickled in jars with and used later in a salad or as a condiment.