Prep Time: 30 min.
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 delicious.
You can make the salad in advance and store it covered in the fridge. A tip is to 'dry' the watermelon cubes with paper towel before plating so they don't juice as much.
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).
Ingredients
- 1 watermelon
- 600 grams feta (21 oz)
- small square cookie cutter
- fresh mint leaves
- fresh basil leaves
- 6 tablespoons olive oil
- 4 tablespoons balsamic glaze
- sea salt
- white pepper
Instructions
1. Slice the watermelon.
2. Use the square cookie cutter to cut out the cubes. To make a chessboard, you'll need 32 cubes of watermelon and feta, each.
3. Repeat with the feta. I got 9 cut outs from each block (do save the leftovers and make whipped feta).
4. Arrange the chessboard on a large platter or chopping board.
5. Top with finely chopped mint and basil or single leaves, however you prefer.
6. To make a dressing, mix olive oil and balsamic glaze. Sprinkle with sea salt and white pepper, and pour over when ready to serve.
Notes
The square cookie cutter is part of a set and is linked in my Shop.
