When summer’s in full swing and the heat is on, there’s nothing like a crisp, juicy, and refreshing salad to cool things down. This Watermelon Blueberry Feta Salad hits all the right notes, sweet, salty, tangy, and herbal, while taking just 15 minutes to whip up. It’s your perfect cookout companion or poolside refresher.
Why You’ll Love This Recipe
- Bright & Refreshing: Watermelon and blueberries bring cool, juicy sweetness.
- Fast & Easy: From fridge to fork in just 15 minutes!
- Crowd-Pleaser: The flavor combo is universally loved, perfect for BBQs and potlucks.
- Elegant Yet Simple: Looks gourmet, but takes no special skills.
- Customizable: Add your favorite fruits, greens, or nuts for endless variation.
Ingredients
- 7–8 cups seedless watermelon, cut into ¾-inch cubes
- 1½ cups fresh blueberries, plus more to taste
- 1 cup crumbled feta cheese, plus extra for topping
- Fresh mint and basil, thinly sliced, plus more for garnish
For the Honey Lime Dressing:
- Juice of 1½ limes
- 1 tablespoon extra virgin olive oil
- 1–2 tablespoons honey, to taste
- Pinch of salt
Step-by-Step Instructions
- Make the Dressing: In a mason jar or small bowl, combine lime juice, olive oil, honey, and salt. Shake or whisk until fully blended. Taste and adjust honey or lime as desired.
- Combine the Salad: In a large bowl, add the cubed watermelon, blueberries, sliced mint, basil, and ¾ cup of the feta cheese.
- Dress the Salad: Pour the honey lime dressing over the fruit mixture. Gently toss to coat everything evenly.
- Finish & Garnish: Sprinkle the remaining feta over the top and add more mint and basil leaves if desired.
- Serve Immediately: This salad is best enjoyed fresh and cold.
Pro Tips
- Use cold watermelon straight from the fridge for max refreshment.
- Slice herbs just before serving to keep them bright and aromatic.
- Don’t overdress, a light coating lets the fruit shine.
- Cube watermelon evenly for a neat presentation and balanced texture.
Variations & Substitutions
- Add greens: Arugula or baby spinach mix in beautifully.
- Switch fruits: Try strawberries, blackberries, or even peaches.
- Add crunch: Toss in pistachios or toasted pumpkin seeds.
- Cucumber cool: Thinly sliced cucumber adds a cooling crunch.
Storage & Reheating
Storage Tips
Store leftovers in an airtight container in the fridge for up to 1 day. After that, the fruit can get mushy and the herbs wilt. For best results, prep ingredients ahead but toss right before serving.
Reheating Tips
No reheating needed! This is a chilled dish and best served cold.
Serving Suggestions
Serve at summer cookouts, beach picnics, or as a vibrant side with grilled chicken or fish. Also lovely alongside a crusty baguette and sparkling lemonade.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the watermelon and feta a day ahead, but slice herbs and toss everything with dressing just before serving.
What can I use instead of feta?
Goat cheese is a great creamy alternative. For a dairy-free version, use vegan feta or omit the cheese entirely.
Is it OK to skip the olive oil?
Yes! The dressing works beautifully without oil, just use a little extra lime juice.
How do I choose a ripe watermelon?
Look for one with a yellow belly (that’s the ripeness spot), a deep hollow sound when tapped, and a uniform shape.
Conclusion
This Watermelon Blueberry Feta Salad is summer in a bowl: juicy, tangy, and irresistibly fresh. Whether you’re entertaining or just treating yourself, this vibrant salad delivers pure seasonal joy. Try it today and let the flavors of summer shine, don’t forget to share your beautiful bowls with friends and family!
Print
Watermelon Blueberry Feta Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: salad
- Method: raw
- Cuisine: American
Description
A bright and juicy summer salad made with sweet watermelon, plump blueberries, creamy feta, and a zesty honey lime dressing. Ready in 15 minutes!
Ingredients
7–8 cups seedless watermelon, cut into ¾-inch cubes
1½ cups fresh blueberries, plus more to taste
1 cup crumbled feta cheese, plus extra for topping
Fresh mint and basil, thinly sliced, plus more for garnish
Honey Lime Dressing:
Juice of 1½ limes
1 tablespoon extra virgin olive oil
1–2 tablespoons honey, to taste
Pinch of salt
Instructions
1. Make the dressing by shaking lime juice, olive oil, honey, and salt in a mason jar until combined.
2. Add cubed watermelon, blueberries, sliced mint, basil, and ¾ cup feta to a large bowl.
3. Pour the dressing over the salad and gently toss to combine.
4. Top with remaining feta and garnish with more herbs if desired.
5. Serve immediately while cold and fresh.
Notes
You can prep the watermelon and feta in advance, but toss with dressing and herbs just before serving for best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 184
- Sugar: 14g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
