Watermelon Blueberry Feta Salad

This Watermelon Blueberry Feta Salad with pistachios and mint is a refreshing and tasty salad recipe perfect for combating summer heat.

Hello, folks! How are you doing? I hope you all had a wonderful weekend and are now ready for a new week. (I am not really, if you ask me.)

Also, how’s the weather? I hope it’s not too hot where you live. Normally, the weather gets milder in August here in Nova Scotia. However, since yesterday, we have been experiencing another heat wave. Not a big fan. But I am a big fan of watermelons, and I can live on them for days.

Hence, I thought it would be a great idea to share with you a refreshing salad recipe featuring watermelon today. After all, it’s watermelon season, right? And here we are – please welcome this Watermelon Blueberry Feta Salad!

What’s Special About Watermelon Blueberry Feta Salad?

First of all, salads with melons and watermelons are extremely easy and quick to make. Well, of course, more complex and sophisticated salad recipes exist. But this Watermelon Blueberry Feta Salad is nothing like that. You will literally need 10 minutes or less to chop everything and enjoy. After all, who wants spending time in the kitchen when it’s super hot?

Secondly, this Watermelon Blueberry Feta Salad is so juicy and refreshing, helping replenish water in your body. That is exactly what the doctor ordered on a summer sweltering day.

Lastly, the combination of sweet and savoury flavours and different textures is lovely in this watermelon salad. You’ve got juicy watermelons and blueberries, salty feta, crunchy pistachios, and refreshing mint.

Ingredients You’ll Need for Watermelon Blueberry Feta Salad

• Watermelon – chilled, peeled, and sliced into small chunks.
• Fresh blueberries – for added flavour. If not available, you can use strawberries, raspberries, or other berries.
• Feta – crumbled, for added texture and saltiness.
• Pistachios – toasted and chopped. I used salted pistachios, but unsalted ones will do. Other nuts like almonds or cashews will also work.
• Fresh mint leaves – for added freshness.
• Lemon or lime – just a little juice to drizzle.
• Extra virgin olive oil – just a little drizzle to bind everything together.
• Honey – optional, for added sweetness (if your watermelon is not too sweet.)

Can You Make This Recipe in Advance?

Well, yes, you can make it 1-2 hours in advance and let it chill; just don’t add the pistachios right away, otherwise they will become soggy. However, I won’t recommend going beyond this time, as the watermelon will start releasing too much of its water and turning mushy. And a mushy watermelon isn’t something enjoyable at all.

Google says that a watermelon salad can be safely refrigerated and last for up to 4 days, and that’s probably true. But I wouldn’t keep any watermelon salad for longer than several hours; it just gets unpleasant to enjoy. After all, this Watermelon Blueberry Feta Salad is a breeze to enjoy, so it’s better to make a smaller batch and enjoy right away.

More Watermelon Salads

Looking for more refreshing summer salads with watermelon? Be sure to check some recipes below:

• Watermelon Strawberry Pistachio Salad
• Watermelon Salad with Pistachio Mint Pesto
• Melon Lavender Mint Salad
• Watermelon Lavender Salad
• Watermelon Feta Salad

I hope you like this Watermelon Blueberry Feta Salad with pistachios and mint, and you will try it soon. If you make it, please let me know in the comment section of this post, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Watermelon Blueberry Feta Salad

Recipe by Ben | Havocinthekitchen

This Watermelon Blueberry Feta Salad with pistachios and mint is a refreshing and tasty salad recipe perfect for combating summer heat.

Course: Slaws and All-Season SaladsDifficulty: Easy

5.0 from 3 votes

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Servings

4-6

servings

Prep time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 cups (about 600 g.) chilled watermelon, cubed

• 1 cup (about 150 g.) fresh blueberries

• 1/2 cup (75 g.) crumbled feta, or more to taste

• 1/3 cup (40 g.) pistachios, roughly chopped
  – I used salted

• a handful of fresh mint leaves, stems removed and roughly chopped

• 1 tbsp. (15 ml.) extra virgin olive oil

• a little drizzle of lemon or lime juice

• a little drizzle of honey
  optional, for added sweetness

Directions

• In a bowl, combine the watermelon with blueberries and mint. Drizzle with the olive oil, lemon or lime juice and a little honey, if desired. Divide between plates and sprinkle with the feta and pistachios. Enjoy right away. This salad is not suitable for making in advance more than 1-2 hours or keeping the leftovers; I wouldn’t recommend keeping it refrigerated longer than 2-4 hours. If you make it in advance, don’t add the pistachios and feta right away, and add them just before serving.