Can I use frozen blueberries in this salad?

Fresh blueberries work best for this recipe. Frozen berries tend to release too much juice as they thaw, which can make the salad watery and discolor the other ingredients. If fresh aren't available, thaw frozen berries completely, drain well, and pat dry before adding.

My watermelon doesn't have much flavor. Can I still use it?

Absolutely! As mentioned in the notes, watermelon that lacks sweetness can be easily enhanced. Try sprinkling a tiny pinch of salt over the cubed watermelon before assembling the salad, or add an extra squeeze of lemon juice. The salt actually brings out the natural sweetness, while the acid brightens the flavor.

How can I make this salad more substantial for a main dish?

Transform this side into a satisfying main by adding cooked quinoa or farro for protein and fiber. For a more traditional main dish salad, serve it over a bed of arugula or spinach and add some grilled chicken or shrimp on top.

Is there a dairy-free alternative to feta cheese?

For a dairy-free version, try using avocado chunks instead of feta for creaminess, or look for a plant-based feta alternative. You could also add some lightly salted, toasted pumpkin seeds for a savory element without dairy.

Watermelon Blueberry Feta Salad Recipe

Name: Watermelon Blueberry Feta Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups cubed fresh watermelon (from 1 small watermelon); 1 cup fresh blueberries; ⅓ cup Feta cheese, crumbled; 2-3 stems fresh mint, ripped into small pieces; 1½ tablespoons olive oil (extra virgin preferred); 1½ tablespoons balsamic vinegar; ½ lemon, juiced

Description

This refreshing watermelon salad recipe combines sweet watermelon cubes, juicy blueberries, tangy feta cheese, and fresh mint, tossed in a zesty balsamic and lemon dressing. It’s the perfect summer side dish, bursting with color and flavor, ready in just 10 minutes!

Ingredients

Units Scale

Main Ingredients

- - 4 cups cubed fresh watermelon (from 1 small watermelon)
  - 1 cup fresh blueberries
  - 1/3 cup Feta cheese, crumbled
  - 2–3 stems fresh mint, ripped into small pieces

Dressing

- 1 1/2 tablespoons olive oil (extra virgin preferred)
- 1 1/2 tablespoons balsamic vinegar
- 1/2 lemon, juiced

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Instructions

Combine the Fruit and Cheese: In a large mixing bowl, add the cubed watermelon, fresh blueberries, crumbled feta cheese, and ripped mint leaves. Gently mix to evenly distribute the ingredients.
Prepare the Dressing: In a small separate bowl, whisk together the olive oil, balsamic vinegar, and freshly squeezed lemon juice until fully combined and emulsified.
Toss the Salad: Pour the prepared dressing over the watermelon mixture. Stir gently to ensure all the fruit and cheese are lightly coated with the dressing.
Serve: Chill the salad before serving if desired, then enjoy this refreshing dish immediately.

Notes

Easily double the recipe to feed a crowd.
If your watermelon is not flavorful, enhance with a pinch of salt or a squeeze of fresh lime juice. For a spicy kick, add chili lime seasoning.
Turn this salad into a hearty main dish by adding cooked quinoa and arugula.
Store leftover watermelon salad in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1/6th of recipe
Calories: 105
Sugar: 13g
Sodium: 160mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 8mg