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Watermelon salad with feta and blueberries served in a white bowl, featuring juicy watermelon cubes, crumbled feta cheese, fresh blueberries, diced red onion, and mint leaves. Small American flags adding a festive touch.
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Watermelon Salad for the Fourth of July

A vibrant red, white, and blue watermelon salad with juicy watermelon, blueberries, feta, mint, and red onion that's perfect for Fourth of July cookouts and summer entertaining.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 148kcal
Author Michelle Ordever

Equipment

Ingredients

  • 3 cups watermelon cut into bite-sized cubes
  • 1 cup crumbled feta cheese
  • 1 cup fresh blueberries
  • ¼ cup thinly sliced red onion
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh mint leaves roughly chopped, plus extra for garnish
US Customary - Metric

Instructions

  • Cut the watermelon into bite-sized cubes. If you'd like a festive presentation, hollow out half a watermelon and use it as a serving bowl.
    Chopped Watermelon in Bowl
  • Add the watermelon, blueberries, feta cheese, red onion, and chopped mint to a large serving bowl.
    Red Onion Added to Bowl of Watermelon and Feta
  • Drizzle the olive oil over the salad and gently toss until everything is evenly coated, taking care not to break up the watermelon or feta too much.
    Close up of pouring olive oil onto watermelon salad
  • Refrigerate the salad for 10 to 15 minutes to allow the flavors to come together.
  • Garnish with extra fresh mint and decorate with mini American flags if desired. Serve chilled and enjoy!
    A white serving bowl filled with a watermelon salad made with juicy watermelon cubes, crumbled feta cheese, fresh blueberries, diced red onion, and mint leaves. The salad is garnished with small American flags and photographed with half a watermelon and fresh mint in the background.

Notes

Tips

  • Use seedless watermelon for the easiest preparation.
  • Add the feta just before serving if making the salad several hours ahead.
  • Fresh mint gives the salad the best flavor, but basil is another delicious option.
  • If you'd like a festive presentation, hollow out half a watermelon and use it as a serving bowl.
 

Substitutions

  • Swap feta for goat cheese if preferred.
  • Add diced cucumber for extra crunch.
  • Finish with a squeeze of fresh lime juice for extra brightness.
 

Leftovers

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Stir gently before serving again, as the watermelon will release some juice.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 148kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 287mg | Potassium: 140mg | Fiber: 1g | Sugar: 7g | Vitamin A: 631IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 1mg