This Red, White, and Blue Watermelon Salad looks like an American flag and is dressed with a fresh mint vinaigrette. It’s perfect to serve for Memorial Day or the 4th of July!
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: red white and blue salad, watermelon feta salad, watermelon flag salad, watermelon mint salad
Servings: 12Servings
Calories: 164kcal
Author: Whitney Reist | Sweet Cayenne
Cost: $15
Ingredients
10cupswatermelon cubes, about 1 inch in size
2(8 ounce)packages feta cheese, cut into ¾’’ cubes
Mix arugula with fresh basil and mint leaves. If the leaves of the herbs are on the larger side, feel free to give them a rough chop before adding to the arugula.
Line the outside edges of a rectangular dish or platter with the arugula and herb mixture.
Arrange the watermelon and feta cubes in alternating stripes, beginning and ending with watermelon. The first two stripes will be about ⅓ shorter than the last 3 stripes, leaving room for a square shape of blueberries.
Nestle the blueberries in the square that remains in the top left corner of the platter.
When ready to serve, drizzle the top of the entire platter with fresh mint vinaigrette.
Notes
Note: the salad can be assembled and kept covered in the refrigerator up to 4 hours before serving. Do not dress the salad with vinaigrette until ready to serve.