½ seedless watermelon (you won't need it all) (or use different types of melons)
3 ounces feta, preferably sheep or goat or use goat cheese or 1 large avocado, sliced into 1 inch slivers
20 small mint leaves or 10 large leaves, halved (basil and cilantro also work well)
10 small cherry or grape tomatoes, halved
juice of 1 lime
unrefined extra-virgin olive oil
flaky sea salt (or regular fine sea salt if you don't have flaky)
freshly ground black pepper to taste (I prefer the pepper ground coarsely here)
20 toothpicks or small skewers
Instructions
There are several ways to cut the watermelon into 1-inch squares. My favorite method is to put the watermelon half cut side down and slice it into 1-inch slices. Then cut away the rind and slice the fruit into cubes. (This can be done at least 2-3 days in advance and refrigerated in an airtight container.)
Place the cubes on a serving platter. Top with feta slivers or avocado.
Tope the feta with an herb such as a mint leaf.
Place a tomato half on top of the herb and skewer all components with a toothpick.
Drizzle lime juice and olive oil over all pieces.
Sprinkle with flaky salt and coarsely ground black pepper.
Notes
Leftovers make a great topping for fish the next day or stirred into cooked quinoa with additional lime juice and olive oil. This recipe is easily multiplied.
Recipe by Pamela Salzman at https://pamelasalzman.com/watermelon-feta-bites-recipe/