Watermelon and Feta Salad

Watermelon and Feta Salad

This simple Watermelon and Feta Salad is a refreshing summer savory.

Watermelon and Feta Salad
Yield: 6 servings
  • 1 (4½-pound) watermelon
  • 1 (8-ounce) package feta cheese
  • 1 teaspoon ground pink peppercorns
  • 1 recipe White Balsamic Vinaigrette (recipe follows)
  • Garnish: 6 fresh basil leaves,
  • 6 fresh blueberries
  1. Cut watermelon into 12 (½-inch) slices. Using a 3-inch flower-shaped cutter, cut a flower shape from each watermelon slice.
  2. Cut feta into 6 (¼-inch) slices. Using a 3-inch flower-shaped cutter, cut a flower shape from each feta slice.
  3. Press ground peppercorns decoratively into sides of each feta flower.
  4. Stack a watermelon flower, a feta flower, and another watermelon flower on top of each other. Repeat with remaining watermelon flowers and remaining feta flowers. Cover, and refrigerate until needed.
  5. Drizzle each stack with White Balsamic Vinaigrette.
  6. Garnish each stack with a basil leaf and a blueberry, if desired.
  7. Serve immediately with remaining vinaigrette on the side, if desired.

White Balsamic Vinaigrette
Yield: 1 cup
  • ¼ cup white balsamic vinegar
  • 2 tablespoons minced red onion
  • 2 tablespoons minced fresh basil
  • ⅛ teaspoon salt
  • ¾ cup extra-light olive oil
  1. In a small bowl, combine vinegar, onion, basil, and salt, whisking until well blended. Gradually add olive oil, whisking vigorously until emulsified.

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