This is the best fruit salad for any summer occasion!
First of all, I have to give a shout-out for a HAPPY 4 Years to my wonderful husband. I have a feeling that our fifth year is going to be the most exciting yet!
Do you ever eat something at a restaurant that seems so simple yet so special at the same time? The kind of dish that sticks with you for years? A couple of summers ago, Matt and I had one of the most delicious meals at ad hoc in Yountville. Everything tasted amazing, but I left the restaurant thinking nonstop about the watermelon salad. It was served as an appetizer yet it was topped with financier croutons… cake for dinner! It was a lovely combination of sweet and savory to kick off a fantastic meal.
This fruit salad was highly inspired by that wonderful dinner in Napa. However, I took the flavor profile to a different direction. Sweet and juicy watermelon is tossed with fresh blueberries and basil then topped with a savory blueberry balsamic glaze (that sauce would be good on anything, even chicken or pork chops) and lemon cake croutons. I enjoyed the salad as is for a snack but it also made a perfect appetizer with the addition of feta cheese. Pair it with some grilled chicken for a light but satisfying summer dinner.
- 760g (6 cups) watermelon cut into small cubes (~1/2 – 1 inch size)
- 140g (1 cup) fresh blueberries
- 55g (1/2 cup) feta cheese (optional but recommended)
- 10g (~1/2 cup) chopped fresh basil
- 1 cup lemon cake croutons (see below)
- 90 milliliters (6 tablespoons) blueberry balsamic glaze (see below)
- Toss watermelon, blueberries, cheese and basil carefully in a large bowl
- Top with croutons and drizzle with glaze; serve immediately
- 1 cup cubed day old lemon pound cake cut into small cubes (~1/2 inch size) – I used this recipe
- Pre-heat oven to 400 degrees; line a baking sheet with foil and lightly spray with non-stick cooking spray
- Place cake cubes onto prepared baking sheet and bake in oven for 7 minutes or until lightly browned on top; flip cubes over and bake for an additional 3 minutes or until lightly browned
- 120 milliliters (1/2 cup) good quality balsamic vinegar
- 280g (2 cups) fresh blueberries, washed and dried
- 30g (~2 tablespoons) light brown sugar, tightly packed
- 1g (1/4) teaspoon salt
- dash of lemon zest
- Bring balsamic vinegar to a boil in a medium-sized heavy-duty saucepan over medium heat; reduce heat to low and simmer for 5-10 minutes or until the balsamic has thickened and reduced to about two tablespoons
- Stir in blueberries, brown sugar, salt and lemon zest; increase heat to medium and bring to a boil; then reduce heat to low and simmer for ~10 minutes until sauce is reduced and thick, stirring occasionally to crush berries
- Remove from heat and serve or chill in refrigerator up to one week
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Ginger and Lemon Ice Cream Sandwiches
I love how this is simultaneously sweet AND savory. The best of all worlds!!
Happy anniversary to you and Matt!!
Gah! Those croutons are so flipping fun! And this salad as whole looks awesome. YUM!
I am OBSESSED with this idea! So much fun. Happy anniversary to you and your husband :)
Thanks, Sues!!!
This is the fairy godmother of all salads.
Haha, thanks, Sarah!
Holy crap I was just thinking the other day about making croutons out of cake but was having a hard time thinking of what kind of salad to put it on. Love this!
You need to do it!