Watermelon Feta Flag Salad Recipe

Watermelon Feta Flag Salad Recipe
Watermelon Feta Flag Salad Recipe photo by Taste of Home
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Watermelon Feta Flag Salad Recipe

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Our family celebrates the Fourth of July with a watermelon salad that resembles the flag. Here’s an all-American centerpiece that’s truly red, white and blue. —Jan Whitworth, Roebuck, South Carolina
Featured In: 14 Flag-Shaped Recipes
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grated lemon peel
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 1/4 cup finely chopped red onion
  • SALAD:
  • 6 cups fresh arugula (about 5 ounces)
  • 1-1/2 cups fresh blueberries
  • 5 cups cubed seedless watermelon
  • 1 package (8 ounces) feta cheese, cut into 1/2-in. cubes

Directions

For vinaigrette, in a small bowl, whisk the first six ingredients; gradually whisk in oil until blended. Stir in onion.
In a large bowl, lightly toss arugula with 1/4 cup vinaigrette. Arrange evenly in a large rectangular serving dish.
For stars, place blueberries over arugula at the top left corner. For stripes, arrange watermelon and cheese in alternating rows. Drizzle with remaining vinaigrette. Serve immediately. Yield: 12 servings (3/4 cup each).
Originally published as Watermelon Salad with Feta in Simple & Delicious June/July 2016

Nutritional Facts

3/4 cup salad: 140 calories, 10g fat (4g saturated fat), 17mg cholesterol, 256mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grated lemon peel
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 1/4 cup finely chopped red onion
  • SALAD:
  • 6 cups fresh arugula (about 5 ounces)
  • 1-1/2 cups fresh blueberries
  • 5 cups cubed seedless watermelon
  • 1 package (8 ounces) feta cheese, cut into 1/2-in. cubes
  1. For vinaigrette, in a small bowl, whisk the first six ingredients; gradually whisk in oil until blended. Stir in onion.
  2. In a large bowl, lightly toss arugula with 1/4 cup vinaigrette. Arrange evenly in a large rectangular serving dish.
  3. For stars, place blueberries over arugula at the top left corner. For stripes, arrange watermelon and cheese in alternating rows. Drizzle with remaining vinaigrette. Serve immediately. Yield: 12 servings (3/4 cup each).
Originally published as Watermelon Salad with Feta in Simple & Delicious June/July 2016

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