Watermelon Feta Skewers with Mint

Serves 6 · 25 min prep

Ingredients

• 6 cups cubed (1-inch) seedless watermelon
• 8 oz feta cheese block
• 48 large fresh mint leaves
• 1 English cucumber
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 24 6-inch bamboo skewers

Instructions

1. 1Cut the watermelon into neat 1-inch cubes, discarding the rind; you need about 48 sturdy cubes that will hold on a skewer. Pat the cubes lightly with paper towels so they aren’t dripping wet.
2. 2Cut the feta block into small cubes roughly 3/4-inch each—firm enough to skewer without crumbling. Slice the English cucumber into 24 half-moons about 1/2-inch thick.
3. 3In a small bowl, whisk olive oil, lime juice, and honey until combined. This quick drizzle will go on after assembly so the skewers stay pretty and the feta doesn’t break down.
4. 4Thread each bamboo skewer in this order for balance and color: one watermelon cube, one folded mint leaf, one cucumber half-moon, one feta cube, another mint leaf, and a final watermelon cube. Repeat until you have skewers.
5. 5Arrange the finished skewers in a single layer on a large chilled platter or sheet pan. Just before serving, drizzle the lime-honey oil lightly over the tops so every skewer gets a glossy sheen.
6. 6Sprinkle flaky sea salt and cracked black pepper evenly over the platter. The salt makes the watermelon taste sweeter and sharpens the feta.
7. 7Serve cold as a refreshing lunch starter or light midday plate alongside grilled mains. Keep the platter over ice if outdoors longer than 30 minutes so the feta stays firm.
8. 8For make-ahead hosting, cube fruit and cheese up to 4 hours early and assemble skewers within an hour of serving; add the drizzle and salt at the last minute.