Watermelon Blueberry Cheese Salad
Summer Vibes
I don’t think it can get easier than this watermelon blueberry cheese salad! It’s super fresh and full of summer flavors. I dressed it up just with lime juice, olive oil, mint, salt and pepper. I used local queso blanco del país, which is a very mild cow’s milk cheese made here in Puerto Rico. But you can use any other soft and crumbly cheese such as queso fresco, halloumi or even gorgonzola for a stronger cheese flavor. I served it over arugula and toasty bread on the side. Every bite was just pure summer bliss!
What I love about this salad is that you can have it any way you want! Add more blueberries and have it as a fruit salad for snack, serve it with toasty bread, croutons or water crackers as a light lunch or use it as a side dish with a roasted chicken or braised fish. It’ll be so good any way you serve it!
I dressed up the arugula the same way I dress it up when I serve it with my onions, mushrooms and ricotta herb egg skillet. In the bottom of a medium bowl I squeeze some lime juice, drizzle a bit less of extra virgin olive oil, sprinkle plenty of fine sea salt and crack fresh black pepper. For this salad I thinly sliced a few mint leaves and added them to the dressing to add brightness and freshness to it. I like to add thyme leaves as well if I have some around. This is completely optional, but I think thyme adds a delicate and Mediterranean note that perfectly balances all the sweetness from the fruit. I then slightly and gently mixed everything (this is not a vinaigrette and this is key in this recipe), tossed the arugula on top and mixed. That’s it! Transfer the arugula to your serving plate and arrange the rest of the ingredients on top of it.
What other ingredients I can add to my watermelon blueberry cheese salad
This amazing salad goes with so many fresh fruits and vegetables. The key here is fresh anything! You can add:
Fresh cucumbers. You can chop a large one or use the baby ones that are so cute.
Small cocktail tomatoes.
Thinly sliced red onions, they can be fresh or macerated 20 minutes in lime juice before serving.
Avocado pieces.
Corn.
Almonds or toasted pecans.
Black olives.
Strawberries or peaches.
A drizzle of balsamic vinegar.
Petite mozzarella balls, halloumi, queso fresco or Gorgonzola.
Sweet red peppers.
With what other foods I can serve my watermelon blueberry cheese salad
Anything roasted or right off the grill would be amazing with this salad. Some of those things can be:
A juicy roasted chicken with garlic and herbs.
A poached-on-the grill salmon, halibut or swordfish.
Some pilaf or basmati rice to make a rice salad.
Stuffed tomatoes or stuffed red bell peppers. My Mediterranean stuffed tomatoes with a basmati rice and halloumi salad would be so good!
Chicken or beef kebabs.
Pan seared firm tofu. Swap the queso blanco for a vegan cheese alternative for a complete vegan meal.
Balsamic vinaigrette grilled vegetables such as zucchini, eggplants, peppers and onions.
I’m drooling already writing all these delicious ideas. Can’t wait to make another salad like this, probably will add some avocado and corn this time!! What other ingredients would you love to add? Share with me below, I’d love to know!
And if you make this salad take a snap and tag me on Instagram or Facebook so I can see your very own version!
See you later my friends!
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Watermelon Blueberry Cheese Salad
Ingredients
◯ Freshly squeezed lime juice - 1½ TBSP
◯ Extra virgin olive oil - 1 TBSP
◯ Fine sea salt - ¼ Tsp + 1 pinch and more to serve
◯ Freshly ground black pepper - 2 to 3 sprinkles, about a pinch
◯ Very finely chopped mint leaves - 4 leaves
◯ Fresh thyme leaves (optional) - 3 to 4 sprigs
◯ Arugula - 3 to 4 cups
◯ Watermelon, cut in triangles or cubbed - about two cups
◯ Blueberries - 1 cup
◯ Queso blanco or any other crumbly white cheese - 1 cup
◯ Mint bunches and a bit more of olive oil and fine sea salt to decorate and serve.
Details
Yield:
for 4 to 6 portions as a side dish
Total and Active Time:
20 minutes
Steps
In a large bowl pour the 1½ tablespoon of lime juice, the 1 tablespoon of olive oil, the ¼ teaspoon plus the pinch of fine sea salt, the sprinkles of black pepper and the mint and thyme leaves. Give the bowl a few gentle swirls. Add the arugula and mix everything, folding from the bottom to make sure all the liquids get incorporated with the arugula. I like to drizzle a bit more of lime juice, literally a few drops, to make the lime taste bolder. Adjust olive oil (just a thin stream at a time) salt and pepper if necessary.
Serve arugula in a serving plate. Arrange watermelon slices, blueberries and cheese on top. Drizzle a bit more of olive oil, lime juice and salt over everything. Serve immediately.
