Watermelon Appetizer

The watermelon in this recipe is used to make an interesting appetizer, light and fit to begin a summer dinner or a quick snack on hot summer days. A few weeks ago Colleen prepared this recipe, recalling a dish she had eaten at a Polo match in the United States. I really liked and so we decided to include it in the blog.

Preparation time: 15 minutes
(Serves 4)

2 slices of watermelon, cubed
8 oz. feta cheese
8 mint leaves
2 leaves of basil
2 tablespoons of extra virgin olive oil
salt and pepper

  1. Cut the watermelon into cubes, taking care to remove the seeds.
  2. Crumble the feta with your hands. Chop the leaves finely aromatic along the length using a chiffonade cut.
  3. Gather all ingredients in a bowl. Add salt and pepper and a little bit of olive oil.
    Mix gently.
  4. Keep the watermelon in the fridge until time to serve. Serve in individual bowls.

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