Want to play some checkers?! My Watermelon Feta salad has got game! I came to win! Checkmate!
This salad is so satisfying, refreshing, juicy and strikes the perfect balance between sweet and salty. A drizzle of olive oil and balsamic glaze and a sprinkling of mint and basil make for a winning combo.
All you need is 6 ingredients and 15 minutes of your time and this dish can be yours! Make it for a weekday lunch or dinner or serve it at your next party or barbecue. It’s sure to turn heads! Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 4 - 6
Ingredients:
2 cups watermelon, cut into 1 inch cubes
2 cups feta cheese, cut into 1 inch cubes
8 mint leaves, chiffonade (See Notes below)
8 basil leaves, chiffonade (See Notes below)
1 Tbsp olive oil
Drizzle of balsamic glaze
Salt, to taste
Instructions:
Using a 10” square serving platter or plate, arrange the cubes of watermelon and feta cheese in a checkerboard pattern, starting with a cube of watermelon followed by a cube of feta. For the next row of fruit and cheese, start with a cube of feta followed by a cube of watermelon. Continue the pattern until you’ve got a total of 7 rows.
Drizzle olive oil and balsamic glaze over the salad and sprinkle the mint and basil over top. Season with salt, to taste. Serve and enjoy!
Notes:
Mint and Basil Chiffonade: Chiffonade is a French culinary technique used for cutting mint, basil and other leafy greens, resulting in thinly sliced ribbons. I love using this technique with mint and basil. Not only does it add tons of herbaceous flavour throughout dish but it also makes for a prettier presentation. Start by gathering all your mint and basil leaves and stacking them, one on top of the other. Then, lengthwise, start rolling the mint and basil into a log. Hold it in place with your fingers and then, using a sharp knife, thinly slice the herbs. Check out my Fresh Bruschetta video for a demonstration and additional guidance.
In a Time Crunch: If you are in a rush, simply toss the cubes of watermelon and feta, mint and basil in a large bowl. Drizzle with olive oil and season with salt. Using a large spoon, gently fold the ingredients until combined. Portion out a serving and drizzle with balsamic glaze. Serve and enjoy!
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