This recipe is from “The Yellow Table” by Anna Watson Carl. (Sterling Epicure). Be sure to use a firm block of feta so it doesn’t crumble when you skewer it. Serves 4.
Ingredients
8 ounces seedless watermelon, cut into 1-inch cubes (about 1½ cups)
2 tablespoons chopped fresh mint leaves
8 ounces French or Greek block feta, cut into 1-inch cubes
Extra-virgin olive oil, for drizzling
Directions
In a medium bowl, gently toss the watermelon with the mint. Thread the feta and watermelon onto toothpicks (put the watermelon on top and the feta on the bottom), then drizzle with olive oil and serve.
This can also be done ahead by cubing the watermelon and feta, then storing separately in airtight containers in the refrigerator. An hour or so before serving, toss the watermelon with the mint, assemble the skewers and keep chilled until ready to serve. Drizzle with olive oil just before serving.
