Eats

Watermelon Feta Blueberry Salad

Imagine a salad brought to this country by the Pilgrims, enshrined in the Constitution, and carried west by Lewis and Clark…

Words by Ryan Kunz | Photos by Elsa Riboldi @elsariboldi

If you’re looking for the ideal Fourth of July dish, look no further than the watermelon feta blueberry salad. It’s the American Dream in a bowl. There’s a democracy in its ingredients, which are easily accessible to all, regardless of nationality, creed, or whether you like to eat your veggies. It’s a defiant expression of the right to mix watermelon and cheese, a lively mix of disparate flavors joined to celebrate a common destiny—a destiny that leads right to your stomach.

Imagine that watermelon feta blueberry salad was brought to this country by the Pilgrims, enshrined in the Constitution, and carried west by Lewis and Clark, entwining it with the fate of this great nation. Or, dispense with the forced patriotic connections and just eat it because it’s good for you and tastes delicious. Totally up to you.

Ingredients (serves 4)

1/2 watermelon, cubed (about 8–10 cups)
1 cup blueberries
1/4 cup feta
1 lemon
10 mint leaves
2 tbsp raw honey
2 tbsp coconut butter
1/4 tsp sea salt

Optional

raspberries
toasted unsweetened coconut

Directions

Chop chilled watermelon into cubes and toss in a bowl with blueberries. Squeeze lemon over fruit. Add feta. Chop fresh mint leaves and add to bowl. Mix in raw honey. Melt coconut butter and drizzle over mixture. Sprinkle sea salt on top. Add liberally to summer celebration.

For additional flavor and color, add some optional ingredients. You can’t go wrong with raspberries and/or toasted unsweetened coconut.





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