In the states we are celebrating Independence Day, also known as the 4th of July, this Thursday. I wanted to make something patriotic, yet healthy. When I saw this Red, White, and Blue Fruit Salad on Foodie Crush, it reminded me of a watermelon salad that I’ve made several times from Stacey’s Snacks.
I used some of the parts of both recipes and substituted raspberry vinegar for the red wine vinegar based on a comment from a reader on Stacey’s post. I also added a couple of pinches of sea salt to the dressing, because salt is a flavor enhancer even to fruit.
This salad could be served all summer long and the sweet/salty combination is a real winner. You won’t be disappointed by its looks or flavor.
Red, White, and Blue Watermelon Salad
Adapted from Stacey’s Snacks and Foodie Crush – serves 5-6
One 4 pound seedless watermelon, rind removed, cut into squares
1 quart of fresh blueberries
Handful of fresh mint leaves, cut into a chiffonade
½ cup crumbled feta cheese
3 tablespoons raspberry vinegar
Zest of 2 limes
Juice of 2 limes
Pinch of chili powder
Pinch or two of fine sea salt or kosher salt
Place the cut up watermelon and blueberries into a big bowl and set aside. Place the ingredients for the dressing in a glass jar with a tight fitting lid and shake well to combine. Drizzle the dressing over the melon and blueberries, tasting as you go. You may have extra dressing. Add the mint leaves and feta cheese and carefully stir just to combine. Best served right away, chilled. Either serve right away or refrigerate, covered, for no longer than an hour.
This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.