I keep wondering if I’m getting wimpier with age or if this summer really has been excruciatingly hot. I’m leaning toward the latter but the honest answer is that it’s probably both. I’ve been thinking back on all those summers I spent working at YMCA camps (shout out to Camp Wood and Camp Cosby!) and wondering how I survived living in little cabins with no air conditioning. I’m confident that I survived by being preoccupied with lots of fun activities and friends. I mean, who has time to think about the heat when you’re guiding a group of kids through a mud hike?! Still, we’ve been hitting triple digit temperatures on a daily basis with not much relief in sight. I give a lot of credit to all the summer camp staffers out there who have pushed through this heat to give kids the best week(s) they could imagine.
When it’s this hot outside, I have no interest in turning on the oven. Simple fresh ingredients are the way to go and summer provides such delicious seasonal produce! Naturally, I had to use this to my advantage. My daughter has been on a watermelon kick lately so I opted to use that as my base. I’m all about use what you’ve already got at home when possible. With just five ingredients, the hardest part of this salad will simply be cutting the watermelon. Other than that, this is as easy as a recipe can get. Enjoy!
Tips:
- Although more expensive, you can certainly buy pre-cut watermelon to make this recipe even easier to make.
- You can certainly toss the salad together a day ahead. Just be sure to cover and store in the refrigerator and don’t add the salad dressing until you are ready to serve it.
Watermelon Salad
Salad:
8 cups watermelon, cut into bite sized pieces
2 cups blueberries
½ cup feta cheese, crumbled or cubed
1 Tablespoon fresh mint, chopped
Dressing:
1 cup blueberries
¼ cup balsamic vinegar
Directions:
In a large bowl, toss together all of the salad ingredients. In a blender, liquefy the dressing ingredients. Drizzle dressing over individual servings of salad, as desired.
