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YIELDS:

8 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 0 mins

TOTAL TIME:

0 hours 15 mins

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ingredients

1 Small seedless watermelon, with four cut slices ¾ inch slices from the middle of the melon

1 Cucumber, peeled and seeded and chopped into small dice

½ Jalapeno, finely chopped

3 Tbsp. Feta, crumbled into small pieces

1 Tsp. Olive Oil

½ Lime, juiced

Freshly ground pepper and Flakey Sea Salt

DIRECTIONS

1. Slice four ¾ inch slices of watermelon from the middle of the watermelon (you want to have enough surface space to cut out your favorite shapes using a cookie cutter)

2. Using your cookie cutter cut out the shape from the middle of each slice and put on paper towel to remove excess moisture. You’ll be using both the cut out section and the whole slice with the cut out in the middle. 

3. Make your cucumber salad by mixing the cucumber, jalapeno, feta, olive oil, the juice from ½ a lime and fresh pepper in a small bowl. Stir well and mash up any large pieces of feta.

4. Top each cut out with a small teaspoon of the salad. Spoon the rest of the feta into the cutout section of each melon slice. Top with a little flakey salt (like Maldon) and lime wedges.

NOTE: Depending on the type of event I’m hosting, I might just serve the cut out section, or the slice filled with the salad,. You decide. If I’m doing a buffet, I put out both and let the guest decide. If I happen to know my guests well (you know, family), I might decide ahead who’s getting the slice and who is getting the cut out. They are fun and cute to look at. It is the traditional cucumber, watermelon and feta salad served up in a different way. This went over big at my last BBQ. I used a Starfish shaped cookie cutter and filled in some of them with blueberries for the kids who don’t tend to like feta that much. Be creative and have fun.

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