Last year, I fully succumbed to the siren call of the internet, falling so deep into a flag cake rabbit hole that I only emerged out the other side once I had crafted a 13-layer cake that, when sliced, perfectly replicated the Stars and Stripes.
If that sounds exhausting, it's because it definitely was. And this year, despite having several ideas of how to improve on last year's masterpiece, I instead put down the food coloring and made this. It's cold, it's refreshing, it's sweet, and it's a little bit salty. It's so much easier to transport to a BBQ than a cake, and even easier to serve.
Pinterest might tell you differently, but sometimes for national holidays it's ok to not make the most Instagram-worthy dish. Sometimes it's ok to just cut up a bunch of patriotically colored fruit and add some cheese and herbs and call it a salad worthy of the 4th of July.
Watermelon, Berry and Feta Salad
5 cups watermelon cubed
1 1lb strawberries
1 box blueberries (6 oz.)
2 cups cubed feta cheese (preferably brined or bulgarian feta)
1/4 cup basi leaves, minced or chiffonade
- In a large bowl, combine watermelon, berries, and feta. Toss together until combined, and feta has started to coat the fruit. Sprinkle with basil and serve immediately or later. Keep chilled until ready to serve.