Oh my, it’s the 4th of July already???? Time to make Watermelon Salad with Feta & Blueberries. It’s the perfect thing to cool off in the dog days of summer. The last thing I want to do is turn on the oven in this heat and humidity.
I love our tradition to celebrate the 4th of July. It is one of my favorites. Surprisingly enough, we don’t gather at home – this is the one holiday we travel. A few years ago we took the boat across the bay to Tilghman Island to met our daughter and son in law for the weekend. We had so much fun it was decided this was a tradition. The group has grown and this year there are seven of us going on the excursion. We come prepared with our fireworks that the guys will set off (I know – so mature) and with foods that will cool us off.
Maryland is known for being hot and humid so I focus on foods that are refreshing and offer hydration. I set out this Watermelon Salad with Feta and Blueberries, Skinny Grapefruit Crushes (a blend of grapefruit juice, club soda with a touch of vodka and triple sec that is very popular on the shores of the Chesapeake Bay), a veggie platter and easy finger foods that keep us fueled until we hit the next stop.
Tilghman Island is a small fishing community that is like going back fifty years in time. We have our routine trip to Lowes Warf for a day in the water, a cruise around the island and visiting our favorite local establishments and having a lot of laughs.
This is a weekend everyone looks forward to all year long. It’s one of our most relaxed gatherings giving us time to focus on the important stuff – each other. What more can you ask for?
Watermelon Salad with Feta and Blueberries
- 2 Pounds of Seedless Watermelon cut into small chunks 2 Tablespoons of Finely Chopped Mint, plus sprigs for garnish
- Salt and Pepper to taste
- 2 Cups of Blueberries
- Juice of one Lime
Arrange the watermelon chunks in a bowl, mix with the mint leaves and lime juice, season with salt and pepper. Sprinkle with the feta and then top with the Blueberries. Garnish with the mint sprigs and serve.
Variation: For individual servings: after mixing the watermelon salad in a bowl, divide it among 4 – 6 glasses then layer with the feta and then the blueberries. Garnish with the mint sprigs.