Blackberry & Watermelon salad

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It’s summertime, which means tons of tasty salads and wonderful fruits! I like this salad because it’s fresh and has a nice blend of sweet, salty and tangy flavors.  It’s something a little different.  I don’t know about you, but sometimes I tire of just a plain green salad.  This is a nice way to use some of the amazing fresh summer fruit available right now!  Of course I also love how easy this salad is to put together. 🙂

Ok, let’s get to this salad already!

First, put the cubes of watermelon and blackberries in a bowl.  Try to use larger blackberries that are ripe but still firm.  We don’t want them to get too crushed when we mix them in.

Now we’ll make a simple vinaigrette by whisking together the olive oil, champagne vinegar and salt.  You can also put them all in a jar and shake it together, which is what I did.  If you can’t find champagne vinegar, white vinegar will work.  Champagne vinegar is lighter with less of a tangy punch.

Pour the vinaigrette (that word never gets any easier to spell, ugh) over the watermelon and blackberries and gently mix it all together.

Now we’ll top with the Marcona almonds and feta cheese.  I chose Marcona almonds because they are more delicate and rich than regular almonds.  They add the perfect texture to this salad and a nice pop of lighter color.  For the feta, find some that is in larger chunks.  This will help it from disappearing in the salad.

I know it’s tempting, but don’t toss the salad again before serving.  It will make the cheese and almonds fall to the bottom (no beuno).

This salad is great as a side for fish or chicken off the grill or even by itself as a light lunch.

Enjoy!