Red, White, and Blue Summer Fruit Salad
Bring on the sparklers and fireworks and celebrate the 4th of July with this cold and refreshing Red, White, and Blue Summer Fruit Salad!
Prep Time15 mins
Total Time15 mins
Servings: 8 servings
- 1 oz package baby arugula leaves 5package (can substitute other salad greens)
- 8 oz feta cheese crumbled
- 8 cups seedless watermelon about 1/2 of a medium-sized watermelon
- 1 pint fresh blueberries
- 1 tsp kosher salt or sea salt flakes
- 1/2 cup olive oil
- 3 Tbsp red wine vinegar
Use the arugula leaves to make a bed on a large platter.
Cut the watermelon into cubes and place 1/2 of the cubes in a rectangular strip of watermelon on top of the arugula down one side of the platter to make a stripe.
Sprinkle 1/2 of the feta in a rectangular strip next to the watermelon.
Wash the blueberries and sort through them to remove any stems or bad berries. Place 1/2 of the blueberries in a rectangular strip next to the feta cheese.
Repeat the stripes so that you have alternating colors of red, white, and blue.
Sprinkle the watermelon with one teaspoon of salt.
Whisk the olive oil and vinegar together and drizzle over the salad to taste just before you serve it. You might have leftover salad dressing.
Optional, you can also make this salad by combining the arugula, watermelon, blueberries, and feta in a large bowl. Top with salt and some of the dressing and toss gently to combine right before serving.
Calories: 211kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 276mg | Potassium: 13mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1500IU | Vitamin C: 35.5mg | Calcium: 90mg | Iron: 0.9mg