A perfectly patriotic side salad
Sometimes the name of a recipe doesn’t need to be catchy or cute; it just needs to describe what you’re eating. Thus, today we have Watermelon Blueberry Feta Salad, which I should have published a few weeks ago. The problem is that I didn’t have the recipe until two weeks ago.
My new apartment has a rooftop deck, which overlooks the Merrimack River. Conveniently, our city holds a fireworks show on the third of July from the bridge next to our building. So, we have the best possible seats for viewing. We invited a few friends to join us and decided to have everyone fend for themselves on the food front.
Being me, I wanted to have some thematic food. I decided on chicken salad wraps with blueberries and roasted red pepper and then wanted a side dish. Watermelon was an easy choice, but that’s too simple and not nearly thematic enough. I also wanted it to be salty and sweet, as there would also be a dessert. A few quick thoughts led me to add feta cheese.
This salad is a wonderful choice for summer outings, besides Independence Day. It’s quick to assemble and needs no time for flavors to meld. The hardest part of this recipe is cutting the watermelon into small cubes. Plus, each ingredients brings it own flavor profile that not only shines but also contrasts with the others.
So, I apologize for not being as timely with this recipe as I could have been, but I also think it’s one that you’ll want to use until the cool of fall returns.
- 4 cups cubed watermelon
- 1 cup blueberries
- ¼-½ cup crumbled feta*
- Combine watermelon, blueberries, and feta in a large bowl.
- Toss well.
- Depending on how much savoriness you want to add to your salad.
