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5 from 1 vote

Watermelon-Blueberry Salad

Feta cheese brings a balance of salt to the sweet watermelon and blueberries with a pop of cooling mint.
Prep Time20 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 117kcal
Author: Judy Purcell


  • 1 small Watermelon , cut into 1/2 inch cubes
  • 3-4 ounces Fresh blueberries , whole
  • 2 ounces 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 to gauge a visual for each component.
  • Take a bite of the watermelon and feta together to determine how small the crumbles should be and how much to add—remember, this is all about what YOU prefer.
  • I leave the mint in small torn pieces rather than chopping too fine so it's easier for someone (kids) to pick out.


Calories: 117kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 271mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1355IU | Vitamin C: 20.5mg | Calcium: 86mg | Iron: 0.7mg