On Your Table: Spark-up a July 4th party with red, white & blue dishes

Think festive and delicious, incorporating red white and blue into your presentation is easy!

By Cathy Branciaroli, Food Correspondent,The Times

Cathy Branciaroli

Watermelon is a staple of Fourth of July celebrations.

On a patriotic holiday like the Fourth of July, families and friends gather to celebrate our national heritage,  liberties and the sacrifices made to preserve our way of life, and of course, a big part of the celebration includes enjoying great food.

And speaking of great food, how about serving dishes that reflect the color of Old Glory – a festive presentation including red, white and blue? It’s not as difficult as you might think!

Cooking with summer berries pretty much ensures the red or blue component – think raspberries, strawberries or blueberries. Red can also include barbeque or steamed shrimp and white can include potato salad or the classic and deviled eggs.

My favorite new summer “red” dish is savory watermelon salad which a neighbor brought to a recent potluck party. Instead of picnic-style melon slices, simply cut the watermelon into chunks, pair with sliced onions, crumbled feta cheese and chopped basil, then marinate the ingredients in a red wine vinaigrette. It’s so easy to make and guests will be wowed by a different flavor combination.

Staying with the “red” theme, try a main course from DB at Crazy Foodie Stunts that features strawberries paired with baby back ribs for a sweet-savory grilled dish.


To finish the meal, here’s another “red” option that comes from my friend Susan at the Wimpy Vegetarian. Her Strawberry Oat Crumbles are easy to make, feed a crowd, and best of all make great take-home gifts for guests.


Savory Watermelon Salad
Proportions can be varied depending on the number to be served. Serve chilled or at room temperature.

1/3 cup extra virgin olive oil
3 tbs red wine vinegar
1 tsp salt and ½ tsp pepper
5 cups watermelon cut into ½ inch chunks
¾ cup crumbled feta cheese
1 small sweet onion cut into small slices
½ cup chopped basil

Make vinaigrette. Combine all ingredients in a large bowl. Chill or serve at room temperature.
Cathy Branciaroli also writes about her adventures in the kitchen on her blog: Delaware Girl Eats

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