Watermelon Feta Salad with Blueberries and Mint Vinaigrette
This red, white and blue salad is perfect for the Fourth of July, but frankly it's delicious any day of the summer. The sweet fruit paired with the salty feta cheese is lightly dressed with a mint vinaigrette for the ultimate refreshing salad.
Course:
Side Dishes, Salads, Appetizer
Cuisine:
American
Keyword:
Quick and Easy, Vegetarian, Lunch, summer recipes, Summer fruit
Servings: 8
Calories: 176 kcal
Ingredients
Mint Vinaigrette:
- 3 tablespoons white balsamic or sherry vinegar
- 2 teaspoons honey
- ¼ teaspoon salt
- ¼ cup chopped fresh mint
- ¼ cup olive oil
- 6 cups cubed watermelon cut into ½-inch cubes
- ¾ cup crumbled feta cheese
- 1 pint blueberries
- Fresh mint leaves
Instructions
-
Make the mint vinaigrette by combining the white balsamic vinegar, honey and salt in a bowl, stirring to dissolve the salt. Add the olive oil and whisk until emulsified. Then stir in the mint. Chill the vinaigrette until you are ready to serve.
-
Combine the watermelon, feta cheese and blueberries in a large bowl. Drizzle the mint vinaigrette over the salad and gently toss to coat. Chill for at least 30 minutes before serving.
-
Garnish with fresh mint leaves.
Recipe Notes
To Make Ahead – Combine the diced watermelon and blueberries. Make the mint vinaigrette and chill. At least 30 minutes or up to 4 hours before serving, add the feta cheese and toss with the vinaigrette. This is best eaten the day it is made and doesn’t store well as leftovers.
Nutrition Facts
Watermelon Feta Salad with Blueberries and Mint Vinaigrette
Amount Per Serving
Calories 176
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Cholesterol 13mg4%
Sodium 233mg10%
Potassium 198mg6%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 16g18%
Protein 3g6%
Vitamin A 800IU16%
Vitamin C 15mg18%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.