It’s 4th of July weekend, and you need one more side dish for the buffet … here it is! And it’s easy enough to eyeball the mix, so there’s hardly need for a recipe. Watermelon and feta balanced each other with sweet and salt, blueberries add plump texture, and a scant shower of mint is the pop of cooling flavor we love on a hot day. Measurements aren’t really necessary, but I do recommend starting with the watermelon to gauge how big of a salad you want, and then fill in from there. The photo gives you an idea of the proportions that appeal to me though yours will look different based on your preferences. Only a few mint leaves will be needed, so you can use the rest of the package to make a pitcher of mint water, ice tea, or mojitos—why not make the afternoon feel like a vacation?!
Here’s all you’ll need:
Watermelon, cut into 1/2 inch cubes
Fresh blueberries, whole
Feta cheese, crumbled
A few mint leaves, torn into small pieces
Watermelon tends to bruise when tossed in a bowl, so it is best to layer it with the blueberries in a shallow bowl or on a platter then garnish with the feta and mint. See, it’s that simple.
Happy Independence Day America!