Red, White and Blue Salad

This simple salad is easy to put together and the measurements can be adjusted for one to twenty in an instant, making this a great lunch entree or a side to any outdoor BBQ.

In the heat of summer, one of my go-to’s is chilled watermelon. It’s refreshing, and is great working up a sweat in the garden, hanging by the pool, or working on your badminton game. I upped the ante by giving this salad a patriotic twist.

Red, White and Blue Salad
serves 20 as a side

1/2 seedless watermelon, peeled and cut into small dice
1 pint blueberries
1 english cucumber, quartered and sliced
4-6 oz feta cheese, crumbled
Balsamic glaze
Pinch of salt, two cracks of pepper

In a large bowl, combine the watermelon, blueberries, cucumber, and feta. Add a pinch of salt – you don’t need more, the salt from the feta gives great flavor, and a few cracks from the pepper mill. Combine. Drizzle with balsamic glaze.

Quick note – prepare the watermelon ahead and let it chill at least a few hours in the fridge. Assemble this salad just before serving.

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