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Fresh Patriotic Watermelon Platter

fresh patriotic watermelon platter - featured image

A colorful and refreshing summer snack featuring sweet watermelon, blueberries, creamy white cheese, and fresh herbs, perfect for gatherings and easy to assemble.

Ingredients

Scale
  • 6 cups watermelon, cubed or balled
  • 1 cup fresh blueberries
  • 1 cup crumbled feta cheese or cubed fresh mozzarella
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/2 cup plain Greek yogurt (optional)
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice
  • 1/2 cup pomegranate seeds (optional)
  • A few fresh basil leaves, torn (optional)

Instructions

  1. Rinse the watermelon under cool water. Cut off the rind and slice the flesh into 1 to 1.5 inch cubes or use a melon baller to scoop out balls.
  2. Gently wash the blueberries and let them drain to avoid sogginess.
  3. Crumble about 1 cup of feta cheese or cube fresh mozzarella. Drain excess brine if using feta.
  4. In a small bowl, whisk together Greek yogurt, honey, and lemon juice to make the optional yogurt dip.
  5. On a large serving tray, spread the watermelon cubes or balls evenly.
  6. Scatter blueberries generously over the watermelon.
  7. Add crumbled feta or mozzarella on top.
  8. Add pomegranate seeds if using for extra color and crunch.
  9. Sprinkle chopped mint leaves and torn basil over the platter.
  10. Serve the yogurt dip on the side or drizzle lightly over the platter just before serving.
  11. Gently tap or shake the platter to settle everything, then serve immediately or keep chilled for up to 2 hours.

Notes

Pat watermelon cubes dry with paper towels before assembling to avoid watery pooling. Use fresh herbs like mint and basil for added aroma and flavor. Assemble just before serving to keep fruit fresh and avoid sogginess. For a dairy-free version, substitute feta with avocado or vegan cheese and use dairy-free yogurt.

Nutrition

Keywords: watermelon platter, summer snack, patriotic snack, easy summer recipe, budget-friendly snack, watermelon, blueberries, feta cheese, Greek yogurt dip