This is my favorite summer appetizer and it has been an absolute hit every time I have served it. The crisp watermelon is quintessentially a summer staple, while the mint and feta all compliment each other perfectly.
¼ of a Watermelon
6 oz of Block Feta Cheese
Premade Balsamic Glaze
Skewers or Toothpicks
Yield: 12-24 Pieces
Cut the watermelon into 1 inch by 1 inch cubes. Lightly grind sea salt onto watermelon. Slice the feta block into cubes slightly smaller than the watermelon. Tear appropriate sized mint leaves off of stems. Assemble as follows: Watermelon, mint leaf, and feta, then use skewer or toothpick to hold in place. Drizzle balsamic glaze over skewers right before serving. This can be made ahead and stored for several hours before serving.
Leftover Tip: Assemble a salad using spring mix or arugula and toss in cubed watermelon, feta and some chopped mint leaves. Season with sea salt and pepper. Mix balsamic glaze with equal parts olive oil and red wine vinegar to taste. Dress the salad with the balsamic vinaigrette. To add protein to this salad I recommend simple pan fried or grilled boneless, skinless chicken breast seasoned with olive oil, sea salt, and pepper.
Chef Tip: If the watermelon is a little over ripe and not as firm as desired submerge the cubes into an ice bath for a couple of minutes.