Blueberry Watermelon Salad with feta and mint is the perfect summer salad. With only 6 ingredients, it’s refreshing, flavorful and easy to throw together in just 10 minutes! It’s a must for summertime!
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Why You’ll Love This Recipe
- Super quick and easy to throw together with just a few fresh ingredients.
- This red, white and blue salad recipe celebrates all those patriotic holidays!
- Eating the rainbow never tasted so good!
- Salty + Sweet = Heaven.
Recipe Ingredients
If you haven’t tried a watermelon and feta salad yet, you are seriously missing out! We’re also adding blueberries, and mint – trust me, it’s freakin’ delicious. You only need a handful of ingredients from the grocery store, including:
- fresh watermelon – look for a watermelon with a field spot (more on this below!) that’s heavy for it’s size. Go for a seedless watermelon to save yourself from having to remove all those black seeds.
- fresh blueberries – pick up a pint of sweet blueberries that are deep, dark blue, plump and dry.
- mint leaves – mint leaves add beautiful color and fresh, minty flavor.
- feta cheese – go for a full block of salty feta cheese packed in brine for the best flavor. Cut into cubes or crumble with your hands when you get home.
- olive oil – a small drizzle of olive oil adds fruity richness.
- lime juice – for a zingy pop! Fresh lemon juice can also be used.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Pick a Watermelon
- Look for the field spot – The field spot on a watermelon should be a yellow-ish color. This indicates how it sat in the field when ripening. If the field spot is white, consider picking another watermelon. Also, spots and webbing are another sign of a ripe watermelon.
- Check out the stem – Look for a stem that is dry and yellow-brown in color to ensure the watermelon has had enough time to ripen in the field.
- Aim for symmetry. Whether round or oval, a watermelon that is symmetrical in size means it had consistent sun and water, which means it will be ripe all around.
- Knock on it – Knock on the watermelon and listen for a hollow sound, which likely means it has more water and it’s a ripe watermelon.
How to Cut a Watermelon
It’s so easy! I swear I’ll never go back to cutting watermelon any other way. Plus the cubes are perfect for preparing this watermelon salad recipe.
- Using a large sharp knife, slice watermelon in half.
- Place cut side down and slice into about 1″ thick slices.
- Then turn the cutting board to cut the watermelon in the opposite direction, so you end up with little 1″ rectangles.
- Pull the watermelon sticks out and cut into cubes for the salad.
How to Make Watermelon Salad
This blueberry watermelon salad is super simple and takes about 10 minutes, with cutting up the watermelon taking up a majority of your time. After you’ve chopped the watermelon, the salad comes together in no time. Here’s how I like to do it:
Combine Fruit + Toss
In a large bowl, toss together the watermelon cubes, blueberries, feta, chopped mint and drizzle with a little bit of olive oil and lime.
TIP: You could also leave out the oil out and just do the lime for some extra flavor but totally up to you.
Variations to Try
This watermelon feta salad is light and refreshing in any way, but there are some fun variations and additions you can try. Some of my favorites are:
- Season it with salt + black pepper
- Add diced red onion or fresh cucumber
- Drizzle with honey
- Add even more fresh herbs, like fresh parsley or fresh basil
Serving Suggestions
Nothing says watermelon and blueberries more than summer time. Some of my favorite ways to serve include:
- Holiday Weekends: The colors of the fresh produce are just perfect for Memorial Day Weekend, July 4th and Labor Day! Serve it with this Caprese Pasta Salad!
- Pool Parties: Whether it’s a BBQ or picnic, bring this beauty to all your warm weather festivities. Keep in the fridge or over ice in a portable cooler until ready to serve. Goes great with these fudge pops.
- Weeknight Side Dish: Serve it as a sweet and salty side dish the whole family will love, especially if you are hanging out by the grill to enjoy a delicious summer meal. Try it with my glazed salmon recipe!
How to Store
Leftover watermelon salad with blueberries will keep, covered with plastic wrap or in an airtight container, in the fridge for 2-3 days.
The watermelon juice will naturally pool at the bottom, so give it a good stir and maybe a sprinkle of fresh mint just before enjoying.
More Summer Salads You’ll Love:
If you make this Blueberry Watermelon Salad recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Blueberry Watermelon Salad
Ingredients
- 6 cups 1″ cubed watermelon
- 1 pint fresh blueberries
- 3 TBS freshly chopped mint
- 2 TBS extra virgin olive oil
- juice of 1 lime
- 4 oz feta, chopped or crumbled
Instructions
- Combine fruit: In large bowl gently combine cubed watermelon(see notes on best way to cut a watermelon) with blueberries and freshly chopped mint.
- Make dressing: In small bowl mix together oil and lime juice. Drizzle over watermelon and blueberries.
- Add cheese: Add feta and gently toss to combine. Cover and transfer to the fridge prior to serving.
Recipe Notes:
- Using a large sharp knife, slice watermelon in half.
- Place cut side down and slice into about 1″ thick slices.
- Then turn the cutting board to cut the watermelon in the opposite direction, so you end up with little 1″ rectangles.
- Pull the watermelon sticks out and cut into cubes for the salad.
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