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Watermelon Blueberry Salad With Balsamic Dressing

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“I really wanted to showcase the 18 year aged balsamic I recently purchased so I have made this quick and fresh watermelon blueberry salad. The balsamic brings out the freshness of the watermelon and blueberries and saltiness of the feta cheese. This is a great side dish to bring to a cookout or a wonderful light refreshing snack to eat whenever you want! I’m sure this won’t be a problem but try to eat it up the same day you make it otherwise the liquid from the watermelon and dressing will make the cheese wet. Here is a little more about the oil and vinegar used in this recipe: Koroneiki Olive Oil: Koroneiki is a Greek olive that is small in size but high in levels of poly-phenols, the natural antioxidants found in plants that may reduce the risk of heart disease and cancer. This olive oil is very robust and a great staple olive oil for any cook’s kitchen. Aged Balsamic Vinegar: It is aged 18 years in chestnut, oak, mulberry cherry and ash barrels. It is very rich and dense Uses: The applications are endless for this vinegar. Excellent for salad dressings, marinades, glazes, pan sauces, soups, pickling, grilling, over ice cream, cheese, and fresh fruit.”

Ingredients Nutrition

  • 4 -5 cups of cubed watermelon (1/4 of a watermelon)
  • 1 cup fresh blueberries
  • 13 cup crumbled feta or 13 cup goat cheese
  • 1 12 tablespoons aged balsamic vinegar (can substitute regular balsamic)
  • 1 tablespoon koroneiki olive oil (can substitute extra virgin olive oil)
  • 1 pinch salt and black pepper
  • 2 tablespoons fresh parsley or 2 tablespoons mint, chopped


  1. In a large bowl, whisk the balsamic, olive oil, and salt and pepper.
  2. Carefully toss the cubed watermelon, blueberries, and parsley or mint.
  3. Let it chill for about 5-20 minutes in the fridge and eat up with in the day.

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