Description
This refreshing July 4th Watermelon Salad combines the sweet juiciness of watermelon and blueberries with creamy pearl mozzarella and aromatic mint for a perfect summer side dish or snack. It’s colorful, easy to prepare, and chilled to keep you cool during warm weather celebrations.
Ingredients
Scale
Fruit
- 1 small watermelon
- 2 cups blueberries
Dairy
- 1 package of pearl mozzarella cheese
Herbs
- 2 sprigs of mint
Instructions
- Prepare the watermelon: Slice the watermelon in half. Using a watermelon baller, scoop out balls from the watermelon halves and place them into a large mixing bowl. Continue this process until you have removed all the edible flesh from the watermelon.
- Add blueberries and mozzarella: Rinse the blueberries thoroughly under cold water, then add them to the bowl with the watermelon balls. Break the pearl mozzarella cheese into smaller pieces by hand and add them to the bowl as well.
- Incorporate the mint: Finely dice the two sprigs of fresh mint leaves and sprinkle them over the fruit and cheese mixture in the bowl. Gently toss everything together until well combined.
- Chill the salad: Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill until you are ready to serve. This helps the flavors meld and makes the salad a refreshing treat.
Notes
- For added texture, consider sprinkling some toasted nuts like almonds or pecans just before serving.
- You can drizzle a little honey or balsamic glaze for extra sweetness and tang, though it is optional.
- Use fresh, ripe watermelon and blueberries for the best flavor and juiciness.
- This salad is best consumed the same day it is prepared to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: watermelon salad, summer salad, blueberry salad, mozzarella salad, mint salad, refreshing salad, 4th of July recipe, no-cook salad
