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Fresh Watermelon Feta Flag Salad

fresh watermelon feta flag salad - featured image

A colorful, refreshing summer salad featuring juicy watermelon, creamy feta, crisp cucumber, and fresh blueberries arranged in a festive flag pattern, perfect for gatherings and BBQs.

Ingredients

Scale
  • 4 cups watermelon, cubed (preferably seedless)
  • 1 cup feta cheese, crumbled
  • 1 large cucumber, peeled and diced
  • 1 cup fresh blueberries
  • A handful fresh mint leaves, chopped (optional)
  • 2 tablespoons extra virgin olive oil
  • Balsamic glaze, for drizzling
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cut the watermelon into approximately 1-inch cubes using a sharp chef’s knife. Remove any seeds if necessary.
  2. Peel and dice the cucumber into 1-inch cubes.
  3. On a large rectangular or square serving platter, arrange the watermelon cubes to form the red stripes of the flag, leaving space in the upper left corner for the blue section.
  4. Fill the upper left corner with fresh blueberries and sprinkle chopped mint leaves over them for a pop of green.
  5. Scatter crumbled feta cheese between the watermelon rows to mimic white stripes, and sprinkle diced cucumber in alternating rows or alongside the watermelon.
  6. Drizzle the salad lightly with extra virgin olive oil and fresh lemon juice.
  7. Finish by drizzling balsamic glaze in thin lines across the salad and season with salt and freshly ground black pepper to taste.
  8. Keep the salad chilled until serving.

Notes

Use a very sharp knife to cut watermelon and cucumber for clean edges. Chill watermelon before cutting for easier handling. Assemble salad just before serving to prevent sogginess. For dairy-free option, substitute feta with vegan cheese or marinated tofu. Drain excess juice from leftovers before serving again.

Nutrition

Keywords: watermelon salad, feta salad, summer salad, fresh salad, BBQ side dish, Fourth of July salad, easy salad recipe