From the collection
Milk Chocolate Day
Celebrate Milk Chocolate Day today, , with the complete collection.
See 5 recipes Download free cookbookWatermelon, Feta, and Cucumber Skewers
Watermelon Feta Skewers
Juicy watermelon, crisp cucumber, and firm feta threaded onto party skewers and finished with a bright, lightly sweetened mint-lime drizzle.
Prep Time:25 minTotal Time:25 minServings:8Difficulty:Easy
These colorful skewers balance cool watermelon, crisp cucumber, salty feta, and fragrant mint in a tidy hand-held appetizer. Each piece is cut to a similar size so the skewers look generous and remain easy to pick up from a shared platter.
A block of feta is important here because it cuts into clean cubes and holds securely on the picks. Briefly drying the watermelon and cucumber removes excess surface moisture, helping the cheese stay firm and preventing liquid from collecting on the platter.
The mint-lime drizzle is whisked until lightly emulsified, then brushed over the assembled skewers instead of poured. That small detail gives every bite citrusy flavor while keeping the appetizer neat enough to pass around at brunch.
The components can be cut and chilled several hours ahead, but the skewers have their best texture when assembled shortly before serving. Arrange them in slightly overlapping rows, add the drizzle at the last moment, and finish with mint for a fresh summer presentation.
Nutrition (per serving)
Calories:168 kcal
Protein:6 g
Carbs:15 g
Fat:10 g
Directions
-
1
Cut the watermelon into twenty-four 1-inch cubes. Slice each cucumber into six thick rounds, making twenty-four pieces total. Cut the feta into twenty-four 3/4-inch cubes.
-
2
Spread the watermelon and cucumber on a clean kitchen towel and blot them gently until their cut surfaces are dry. Pat the feta dry separately so the cubes remain intact.
-
3
Set aside 24 small mint leaves for the skewers. Finely chop 1 packed tablespoon of the remaining mint and reserve any extra sprigs for the platter.
-
4
Whisk the chopped mint, lime zest, lime juice, olive oil, honey, and black pepper in a small bowl until the mixture looks lightly emulsified and no streaks of honey remain.
-
5
Thread one watermelon cube, one folded mint leaf, one cucumber round, and one feta cube onto each of twenty-four 4- to 6-inch party picks. Arrange the skewers in slightly overlapping rows on a chilled platter.
-
6
Brush the mint-lime mixture lightly over the skewers, concentrating it on the watermelon and cucumber. Sprinkle with flaky salt, garnish the platter with the reserved mint, and serve within 30 minutes.
Ingredients
- Seedless Watermelon, Rind Removed:2 pounds
- Persian Cucumbers:4
- Firm Feta in Brine, Drained:12 ounces
- Fresh Mint Leaves:1/3 cup
- Finely Grated Lime Zest:1 teaspoon
- Fresh Lime Juice:2 tablespoons
- Extra-Virgin Olive Oil:2 tablespoons
- Honey:1 teaspoon
- Freshly Ground Black Pepper:1/4 teaspoon
- Flaky Sea Salt:1/4 teaspoon
Tips & Notes
- Use feta sold as a solid block in brine; pre-crumbled feta will not hold on the picks.
- Cut and refrigerate the watermelon, cucumber, and feta separately up to 6 hours ahead, then blot again before assembly.
- For the neatest platter, brush on only enough drizzle to gloss the skewers and serve any extra in a small bowl.
- Short bamboo or reusable cocktail picks keep the ingredients secure and make the skewers easy to pass.
