I’m an unapologetic watermelon enthusiast, it is one of my absolute favorite hot weather treats! I could eat it all summer long from the moment it starts to appear on grocery store and farmer’s market shelves. Blended into fruit juice, frozen into popsicles, sorbets and slushes…..to tell the truth, I’ve even been known to eat dripping wedges of it while standing directly over the sink.

While it often needs no dressing up at all, I really like this take on watermelon that turns it from ethereally sweet pink fruit into a two-bite salad, the sugariness of the melon balanced by the salty chunks of feta and the peppery earthiness of olive oil and mint. 

Watermelon and Feta Skewers with Mint Oil
Makes 20 skewers


20 toothpicks or small bamboo skewers
40 1” cubes of watermelon
20 smaller cubes of feta cheese (about 1” x ½”)
3 tablespoons of fresh mint leaves
3 tablespoons of olive oil

Carefully thread a cube of watermelon onto a toothpick, followed by a cube of feta and then another of watermelon, leaving at least ½” of skewer showing at the top. Repeat with remaining toothpicks. Lay watermelon feta skewers out flat in a single layer on a tray.

Place mint leaves and olive oil in blender or food processor, blend until leaves are pulverized and you have a lovely, brilliant green minty oil. Drizzle the watermelon feta skewers lightly with this mixture, then serve!