Greeks eat Watermelon and Feta. As a kid this was weird for me but as I grew old and my palate expanding, this combo became “genius” in my mind.
Last year I hosted an “all Feta” Greek Supper Club and one of offerings was a watermelon wedge (served like a pizza slice) with crumbled Feta and mint.
This is a super-easy appetizer, refreshing for the warm evenings ahead and your guests are going to rip-off your idea. So be it…food is sharing.
Yesterday (June 14th) was International Feta Day and what better than to feature watermelon and Feta?
Watermelon Wedges With Feta and Mint
(serves 6)
1 cold watermelon round (cut like a wheel approx. 3/4 inch thick)
1/4 cup crumbled Feta cheese
Balsamic vinegar glaze*
extra-virgin olive oil
2 Tbsp. chiffonade of mint leaves
Other topping options
1/4 cup thinly sliced red onions
12 Kalamata olives, pitted and halved
1 radish, thinly sliced
- Cut your watermelon into 6 wedges (like a pizza slice). Arrange on a round or long platter.
- Top with Feta, drizzle with olive oil, balsamic glaze and sprinkle mint.
- Optional, add one of the other savory options if you’re daring!
PRO TIP: Balsamic glaze, there are many on the marketplace in squeeze bottles but you can always make your own buy buying a bottle of balsamic vinegar and emptying into a pot. Bring up to a boil and simmer on medium-low until reduced to about half. Funnel into a squeeze bottle and you have your own glaze.
