It’s a red, white, and blue fruit salad kind of day!!
Honestly though, how fun are these fruit salad stacks? I’m kind of excited about them and just slightly geeking out about their fun and festive appearance. Every year when the 4th of July rolls around I like to have a little fun with recipes. Last year I created this layered ice cream cake and the year before this fun star themed fruit tart. This year I have a few new 4th of July inspired recipes I’ll be sharing with you, but these simple fruit salad stacks might just be my favorite.
This is one of those recipes that isn’t really a recipe, but more of a concept. I mean, it’s a recipe, but let’s be real, I feel like everyone can put some fruit in a bowl with some fresh lime and honey, you know?
That said, I LOVE a good fruit salad, especially one with some salty feta. I’ve wanted to post one for years, but feared it was just a little too simple to share. Well, all that changed when I had the idea to cut everything into stars for the 4th. I mean, it’s SO cute, why wouldn’t I share!
Even though this fruit salad is simple, I absolutely love it. It’s sweet, refreshing, and just the perfect all around patriotic salad. And even if you don’t have star-shaped cookie cutters, you can just cut everything into cubes and it’s still pretty.
The salad base is watermelon, cantaloupe, feta cheese, and fresh blueberries. For my dressing I used lots of fresh lime juice, a squeeze of honey, and a spicy fresno chile pepper to compliment all the sweet. I personally love the kick from the chili pepper, but you can totally leave it out if you’re not into spicy foods.
To finish, I added fresh mint (or basil, which is equally delicious) and a sprinkle of flaky sea salt. YUMMMM.
I’ve been making this salad for many summers now, but am really glad to finally be sharing my “recipe”. It’s just one of those dishes that everyone should have in their back pocket for easy summer entertaining. Not much can beat a fresh berry and melon salad on a hot summer day.
Plus, it’s the perfect EASY fruit salad to make for any and all summertime parties. <–meaning you need to make it now, because before you know it, summer is going to be over and it will be on to apples!
I have not a clue how to transition this, so I’m just going to jump into my super random and very non-related news for the day…
I just got in from rounding up the chickens for the night, and just about all I can think about is showering. Like showering ASAP. We just got a new chicken coop and the chickens have been afraid to go inside the last two nights. We can’t leave them out overnight because there is a high chance a fox, coyote, or even a mountain lion will get them (we have had it happen before).
Therefore, I just spent a good twenty minutes outside in the dark with my dad helping him catch the ten chickens that refused to go inside the coop. If you are wondering, it’s was a complete freak show, and really someone should have been filming us because it was the most ridiculous sight you’ve ever seen.
Picture my dad and I literally bolting after chickens trying to catch them. I could not stop laughing.
Also, I totally won with the most chickens caught…by far. Apparently I’m an A-OK chicken catcher.
Anyway, I am now off to shower, and then hopefully on to finding some melons and berries to make another round of this fun salad.
Like I said, it’s one of those recipes that I make all the time because it’s fast, easy, healthy, and delicious.
And okok, it’s so cute! I feel like that gives it major bonus points, right?
Yes, yes, yes.
Blueberry, Melon, Feta, Fruit Salad Stacks
- 1 small seedless watermelon
- 1 small cantaloupe
- 1 cup blueberries
- juice and zest from 2 limes
- 1 tablespoon honey plus, more to taste
- 1 fresno chile pepper, thinly sliced (optional)
- fresh mint and or basil
- flaky sea salt
- 1 (8 ounce) block feta cheese, sliced into 1/4 inch slices or crumbled
1. Slice the watermelon and cantaloupe into 1/2 inch slices. Remove the seeds from the cantaloupe. Cut the fruit slices into stars using cookie cutters or cut into 1 inch cubes. Do the same with the feta. Arrange the fruit and on a large serving plate or layer into stacks. Save the scraps for snaking on.
2. Sprinkle the blueberries over top.
3. In a small bowl, stir together the zest of 1 lime and the juice of 2 limes, the honey, and the fresno pepper. Drizzle the dressing over the fruit. Add the fresh mint and a sprinkle of salt. Serve the fruit chilled, with extra honey if desired.
Very berry, melon salads all summer long…with double the feta. Please.