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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
Ingredients
- 1 half watermelon
- 600 grams feta, 21 oz
- 10 slices of cucumber
- small square cookie cutter
- 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 cubes. To make a chessboard, you'll need 32 cubes of watermelon and feta, each.
- Repeat with the feta. I got 9 cut outs from each block (do save the leftovers and make whipped feta).
- 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 a dressing, mix olive oil and balsamic glaze. Sprinkle with sea salt and white pepper to taste, and pour over when ready to serve.
Video
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