Red, White and Blue Summer Salad

Last day of school. I cleaned out my office — the end-of-year deep clean where I organize files and throw away seventeen half-used tissue boxes. Jaylen stopped by and said, "See you, Mrs. Washington," with a little wave — the twelve-year-old boy version of a hug and a Hallmark card. Aaliyah brought me a drawing — one of her made-up flowers, purple and gold with petals that curled like flames. She said, "This is for your office. So it's not boring next year." It's the best piece of art in the building.

Summer stretches ahead. Three months of slower mornings and later bedtimes. I'll still go to the church for Set the Table on Saturdays. I'll still cook for Curtis and Derek and Zoe every night. I'll still work on the cookbook. But the pace will change — the 5:30 alarm becomes 6:30, the packed lunches become leisurely breakfasts.

Memorial Day weekend: Derek grilled. His second of four annual performances. Charcoal, not gas. Ribs, burgers, chicken thighs. He has a rib recipe from his mother's brother, Uncle Raymond in Kingston — jerk marinade with rum and brown sugar that makes Curtis forget he's supposed to be a soul-food purist. Curtis ate four ribs. FOUR. His blood pressure probably spiked but the man was happy and happiness is also medicine.

Zoe made strawberry shortcake from scratch — biscuit kind, not sponge cake, because I raised her right. Fifteen and she can make biscuit dough from memory. The flour, the butter, the cutting-in, the gentle hands. I watched her and saw Mama watching me. The line. Always the line.

Derek had the grill covered and Zoe had dessert handled, so I wanted to bring something to the table that felt as festive as the weekend — something cool and bright that could hold its own next to jerk ribs and biscuit shortcake. A red, white, and blue salad felt exactly right for Memorial Day: it’s the kind of dish that looks like you planned it out weeks in advance but comes together in the time it takes Curtis to finish his second rib.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 8

Ingredients

2 cups fresh strawberries, hulled and halved
2 cups fresh blueberries
2 cups fresh raspberries
2 cups cubed watermelon
1 cup crumbled feta cheese
1/2 cup fresh mint leaves, torn
3 tablespoons fresh lime juice
1 tablespoon honey
1/4 teaspoon flaky sea salt

Instructions

Make the dressing. Whisk together the lime juice and honey in a small bowl until the honey is fully dissolved. Set aside.
Combine the fruit. Add the strawberries, blueberries, raspberries, and watermelon to a large serving bowl. Gently toss to combine without crushing the berries.
Dress and finish. Drizzle the lime-honey dressing over the fruit and toss lightly. Scatter the crumbled feta and torn mint leaves over the top.
Season and serve. Sprinkle with flaky sea salt just before serving. Best enjoyed immediately, or refrigerate up to 1 hour before serving.

Nutrition (per serving)

Red, White and Blue Summer Salad — The Side Dish That Belonged on Derek’s Memorial Day Table