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Watermelon Blue Cheese Salad

Watermelon Blue Cheese Salad is a mouthwatering combination of seedless red watermelon, seedless red grapes, blue cheese crumbles and crisp iceberg lettuce.  Seasoned with salt and coarse ground black pepper, drizzled with a delicious lemon vinaigrette. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: salad
Servings: 3 servings
Calories: 49kcal
Cost: $20

Ingredients

  • iceberg lettuce rinsed, drained, dried with paper towels
  • 15 squares or balls seedless red watermelon Medium size squares or balls.
  • 15 each seedless red grapes
  • blue cheese crumbles
  • salt to taste
  • coarse ground black pepper
  • 2-1/2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest (optional) From one lemon.
  • 2 tablespoons fresh lemon juice From one or 2 lemons.

Instructions

  • Add a layer of lettuce (whole leaves, shredded or chopped) in the bottom of three bowls.
  • Add 5 squares or balls of seedless red watermelon (more or less as preferred) to each bowl.
  • Add 5 whole seedless red grapes or 10 halved (more or less as preferred) to each bowl. Sprinkle with preferred amounts of salt and coarse ground black pepper.
  • Sprinkle each serving with blue cheese crumbles. Set aside.
  • In a medium bowl, whisk together extra-virgin olive oil, lemon zest and fresh lemon juice.
  • Dip a scoop of watermelon or lettuce into the dressing and taste it. If desired, add more of desired ingredient (s) until satisfied with taste.
  • Pour a small amount of vinaigrette (about 1/2 teaspoon) into each bowl. A small amount keeps the salad crisp. Toss until evenly combined. Serve and enjoy.