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This Watermelon Feta Chessboard Salad is a beautiful summer salad with Mediterranean flavors – perfect for serving a crowd.
Sweet, refreshing watermelon paired with salty feta cubes shaped into a chessboard is as aesthetically pleasing as it is delicious.
The salad can be made a few hours in advance and stored covered in the fridge. A tip is to ‘dry’ the watermelon cubes with a paper towel before plating so they won’t release that much juice.
Feel free to top your watermelon feta salad with thinly sliced red onion, a squeeze of lime juice, chopped pistachios, and edible flowers (if you want to go all in).
Watermelon Feta Chessboard Salad
Equipment
- small square cookie cutter
Ingredients
- 1/2 watermelon
- 600 grams feta
- 10 slices cucumber
- fresh basil leaves, to garnish
- 6 tablespoons olive oil
- 4 tablespoons balsamic glaze
- sea salt, to taste
- pepper, to taste
Instructions
- Slice the watermelon.
- Use the square cookie cutter to cut out the watermelon cubes. You'll need 32 cubes of watermelon and feta, each.
- Repeat with the feta. I got 9 cutouts from each block.
- Arrange the chessboard on a large platter or chopping board.
- Halve the cucumber slices and place the halves along the outer edge of the salad.
- Top with finely chopped basil or use single leaves, as you prefer.
- To make the dressing, mix olive oil and balsamic glaze.
- Add sea salt and white pepper to taste, and pour the dressing over the salad when ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
