These are my favorite summer dinners to beat the heat! Most are made with up to 8ingredients and are quick, healthy, and budget-friendly. Some are grilled meats and seasonal vegetables, cold pasta salads, and fresh weeknight meal ideas. This berry salad is one of them!
In a large glass measuring cup, or in a mason jar with a tight-fitting lid, add the oil, lemon zest and juice, honey, salt, pepper, and poppy seeds.
Whisk or shake until well combined. Let it sit at room temperature while preparing the salad in order to allow the flavors to blend.
For the Berry Salad:
To make our berry salad recipe, start by washing your berries under cold water and then laying them out on a clean towel or paper towel.
Pat them dry gently to remove excess water (or they will become too soft). Hulled and quarter them! Place the watermelon cubes into a large salad bowl and top with the berries.
Sprinkle the mint and lemon zest over. Spoon over 2-3 tablespoons of the dressing and gently toss to combine. Top with the crumbled goat cheese!
Cover with a plastic wrap and chill until serving (in up to 30-60 minutes). If it'll take more than one hour to serve the salad, only mix the salad with the dressing right before serving. You may store both the salad and dressing separately in the fridge to avoid sogginess.
Recipe Video
Recipe Notes
SUBSTITUTIONS: You may replace lemon juice with red wine vinegar, and lemon zest with ½ teaspoon of dried mustard powder. If you prefer, skip the dressing. Toss the berry salad with a good hint of honey and lemon juice.STORAGE: After LIGHTLY dressing the salad, you'll have leftovers. Keep the dressing leftovers in a Mason jar in the fridge for up to 7 days and use them in other salads.
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