Red, White & Blueberry Salad (Watermelon, Blueberry, Feta)Posted: July 4, 2012
(From Becky, the Butter Lovin’ Mama)
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I’m going to post this recipe early– for tonight and in the morning, again, to give everyone time to scoot to the store — if needed — and haul back the ingredients for this simple, amazing, knock-out Red, White and Blueberry Watermelon Salad. Because if you put it together for your 4th of July Celebration, you will be crowned the Queen Cook of Independence Day. And I would not want you to miss that honor.
Last week I had a little minor surgery (although it is only really “minor” when if it is happening to someone else) and to my delight, my friend Lindsey O’Connor brought over a feast so good I’d almost go under the knife again to repeat the meal. It included grilled chicken, humus, homemade tzatziki sauce, pita chips, Naan bread and a gorgeous watermelon-mint-feta salad. I’m sharing my 4th of July version of her watermelon salad today, but she promises me the original recipes for the rest of the meal soon! (Which I will share with you.)
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I love to bring meals to my friends who have been ill or had a new baby. Truly pure joy. As opposed to, say, helping someone move or dog sit for them. When I plan to bring a meal to someone, I usually start cooking in the mid-afternoon and just double whatever Greg and I are having for dinner. I have a cabinet where I save disposable containers for this purpose, and a system where I wrap the hot stuff in a big towel and put it in one box, the cold stuff (with a bag of ice if needed) in another box and off Greg and I go to deliver some love disguised as a good meal.
I am so rarely sick, and my youngest baby is in his mid-twenties; so I had forgotten what a pampered, soothing experience it is to enjoy a great meal that has been lovingly home-made and delivered. Somewhere around midnight I got up, padded to the fridge, and finished every last bite of Lindsey’s cold crisp sweet-salty watermelon salad before going back to bed. With each bite, I thought of Lindsey with gratitude. It is true that food, made with love, somehow tastes better.
So if you don’t make this salad for July 4, save it in your recipe file under “Great Dish to Bring to a Friend in Need.” It’s easy, nutritious, beautiful and delicious.
Red, White & Blueberry Salad (Watermelon, Feta and Blueberry)
2 cups diced watermelon (about the size of dice)
1 cup blueberries (fresh or frozen)
2 T. crumbled feta cheese
1 T. fresh lime juice
Dash sea salt
2 t. chopped fresh mint
2 t. honey or agave nectar
In a glass bowl, layer the watermelon, blueberries and feta, in that order. Just before serving add the rest of the ingredients and toss very gently again. Serve. Note: If you are using frozen blueberries this dish is best served just a few minutes after the berries start to thaw, so they are still a little bit icy and hold their shape. In fact, I would just toss the frozen blueberries in last, and they should be ready for eating by the time people serve themselves and sit down to eat.