Watermelon-Feta Bites
Servings: 20 skewers
Ingredients
- 1/2 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.
This recipe is easily multiplied.