Watermelon Blueberry Salad
A refreshing mix of watermelon, blueberries, and mozzarella, drizzled with a light vinaigrette, perfect for summer gatherings.
Ingredients
For the Base
- 4 cups watermelon, cubed Use fresh, ripe watermelon for the best flavor.
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1/2 cup fresh basil, chopped Can substitute with mint or cilantro.
- 1 cup mozzarella, diced Substitute with plant-based cheese for a vegan option.
For the Sauce
- 3 tablespoons olive oil
- 2 tablespoons lemon juice Adjust according to taste.
- to taste salt and pepper Add according to preference.
Instructions
Preparation
- In a large bowl, combine the cubed watermelon, blueberries, raspberries, blackberries, chopped basil, and diced mozzarella.
- Ensure the fruits are fresh and ripe for the best taste.
Make the Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Taste the vinaigrette before adding too much salt; the cheese will also add saltiness.
Assemble the Salad
- Drizzle the vinaigrette over the salad mixture in the large bowl.
- Gently toss the salad until everything is well-coated with the dressing.
- Serve immediately or chill in the fridge for 30 minutes for a cooler dish.
Notes
You can prepare the fruits and chop the basil in advance; mix them right before serving. This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Keep the dressing separate until just before serving to avoid sogginess.