Watermelon Blueberry Salad with Feta
Watermelon Blueberry Salad with Feta is a festive, no-cook summer side dish perfect for 4th of July. Star-shaped watermelon, fresh blueberries, crumbled feta, and a bright lime dressing come together in just 20 minutes.
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There’s something about a little extra effort on a holiday that always feels worth it to me. I’m not talking about complicated projects, rather putting a little energy into the presentation to create reason for celebration. Using star-shaped cookie cutters to cut the watermelon in a bowl of red, white, and blue is an easy way to get festive for the 4th of July.
Summer fruit is some of the best, and there are few I love more than a super naturally sweet watermelon. That’s why this, much like my Watermelon and Tomato Salad, is focused on letting the watermelon be the star of the show. Here it pairs with blueberries and salty crumbled feta, tied together with a simple lime dressing and fresh basil and mint. It’s ready with minimal effort in about 20 minutes.
Ingredients You’ll Need
- Watermelon — Half of a medium watermelon is about all you need. Look for one that feels heavy for its size and has a yellow field spot, which indicates it ripened on the vine.
- Blueberries — A pint of fresh blueberries. Farmers market blueberries in peak summer are hard to beat if you can get them, or better yet go to a U-pick farm.
- Feta cheese — Crumbled from a block of feta will have better texture and flavor than pre-crumbled.
- Fresh basil and mint — Equal parts of both, cut into strips or chopped. The combination keeps the herbaceous note from going too far in either direction.
- Lime — The zest and juice of one lime for the dressing. This is where most of the brightness comes from.
- Olive oil — Whisked with the lime to make the dressing.
- Agave syrup — Just a teaspoon to balance the acid. Honey works as a substitute.
- Kosher salt and flaky sea salt — For the dressing and flaky salt to add texture and saltiness to help pull out natural sweetness from the fruits.
How to Make Watermelon Blueberry Salad
Cut the watermelon. Slice the watermelon into ¾-inch thick slabs. Using a star-shaped cookie cutter, press firmly through each slab to cut out your stars. Don’t worry about getting perfect pressure, the watermelon is forgiving. Set the stars aside and reserve any scraps for my Watermelon Slushie or another use.
Make the dressing. Whisk together the lime zest and juice, olive oil, agave, and salt in a small bowl until combined.
Assemble the salad. Add the watermelon stars and blueberries to a large serving bowl. Pour the dressing over and toss gently to coat. You may not need all of the dressing, depending on the juiciness of the watermelon. Top with crumbled feta, fresh basil and mint, and a pinch of flaky sea salt just before serving.
Recipe TIps & Serving Suggestions
This salad is best served fresh and assembled just before serving, but it comes together quickly enough that the prep can happen well ahead of time. Cut the watermelon stars the night before and store them in an airtight container in the refrigerator. The lime dressing can also be made in advance and kept separately. When you’re ready to serve, it’s just a matter of assembly.
Leftovers don’t hold well. The herbs wilt, the watermelon releases liquid, and the feta softens with the moisture. Plan to serve it all immediately after assembly.
A rimmed bowl or deep platter is worth seeking out here. The watermelon releases juice as it sits, and you’ll want something that contains it. It also makes a great visual centerpiece for a 4th of July spread.
If you’re building out a full 4th of July menu, this salad can be served alongside the similar Red, White and Blueberry Caprese Salad for another festive, no-cook option. My Blueberry Smash Mocktail is a festive all-ages drink that rounds out the blueberry theme.
Watermelon Blueberry Salad with Feta
Ingredients
- ½ medium watermelon, cut into star shapes or cubed (about 8 cups)
- 1 pint fresh blueberries
- 6 ounces feta cheese, crumbled
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh basil, chopped
- Flaky sea salt, for finishing
For Lime Dressing
- 1 lime, zest and juice
- 2 tablespoons olive oil
- 1 teaspoon agave syrup, or honey
- ⅛ teaspoon salt
Instructions
- Cut the watermelon into ¾-inch thick slices. Using a star-shaped cookie cutter, press out star shapes and transfer to a large bowl. Alternatively, cut the watermelon into cubes of similar size. Reserve any remaining watermelon scraps for another use.
- In a small bowl, whisk together the zest and juice of a lime, olive oil, agave, and salt until combined.
- Layer the blueberries and watermelon into a serving bowl. Top with crumbled feta cheese, then drizzle on the dressing. Finish with fresh chopped mint and basil, then sprinkle with flaky sea salt.
- Serve immediately.
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