Blueberry Watermelon Feta Mint Salad

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This year’s Fourth of July celebrations may look very different for people due to, well, social distancing and masks.  However, many Americans can and will still celebrate during this Independence Day weekend with delish dishes of the season.  So, we’d like to share a fun, healthy Summer dish to help you to stay on track with your wellness while still enjoying all that the holiday has to offer. Doesn’t this Blueberry Watermelon Feta Mint Salad look oooh-la-la?  Grab your star shaped cookie cutter and let’s get to making this dish! 

For this recipe, you don’t even need to follow a recipe … that is what is so great about it.  It’s just cut, place, drop, drizzle and go.  Nice & simple, right?!  Anyone can do this.   Here’s a short list of what you will need (try to use organic ingredients if you can, it’s a healthier option): 

  • Fresh seedless watermelon
  • Fresh mint leaves
  • Fresh large blueberries
  • Block of feta cheese (low salt if you can find it)
  • Balsamic Vinegar
  • Salt & Pepper, optional
  • Star cookie cutter
  • Plate/Platter or cutting board for serving 

 

Here’s the rundown: 

  1. Cut your watermelon into slices large enough to accommodate for the size of your cookie cutter.  Cut out stars carefully placing them onto your serving platter. 
  2. Wash & dry blueberries.  Place them onto your serving platter on and amongst the watermelon. 
  3. Remove your feta cheese block from the package discarding the liquid.  Cut into 1/2″ size cubes the best that you can.  It’s ok if they crumble a slight bit. Life’s not perfect, either is the Feta 🙂   Drop cheese chunks amongst your already placed fruits. 
  4. Rough chop wash, dried fresh mint leaves. Sprinkle on top. 
  5. Last but not least, drizzle your Balsamic Vinegar lightly over the top (1-2 capfuls is usually enough for me.) Sprinkle a dash of salt and pepper if you think you may want some extra kick of flavor.  Be mindful of the added salt, there’s a fair bit of bite already with the balsamic and feta, especially if you didn’t get low salt feta cheese. 

 

And that’s it!  Ready to nosh.  Pretty simple, eh? 

A little tip: This pairs really well with a chilled glass of Sauvignon Blanc from New Zealand or a dry oak Cabernet Sauvignon. 

Now, if you are someone who needs a recipe or are in need of making a big batch, I recommend that you give  this one from blogger Amy at She Wears Many Hats a go.  She’s got some great recipes…yum! 

If you give this fun dish a try, let us know …. we’d love to know how it turned out and what you enjoyed about it. 

For more recipes & healthy lifestyle ideas, make sure that you follow our blog and catch us on social media, too!  

Have a happy & safe 4th!

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