Watermelon-Feta Bites
Serves: 20 skewers
  • 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
  1. 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.)
  2. Place the cubes on a serving platter. Top with feta slivers or avocado.
  3. Tope the feta with an herb such as a mint leaf.
  4. Place a tomato half on top of the herb and skewer all components with a toothpick.
  5. Drizzle lime juice and olive oil over all pieces.
  6. Sprinkle with flaky salt and coarsely ground black pepper.
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/