Watermelon Feta Checkerboard Salad by @breadandbasil

Name: Watermelon Feta Checkerboard Salad by @breadandbasil
Yield: 2
Ingredients: 4 oz whole-block feta cheese; One or two 1.5 inch thick round slices of watermelon (if watermelon is large, you’ll need one. If small, you may need two); Colavita Sea Salt, to taste; Colavita Black pepper, to taste; 1 tbsp Colavita Premium Selection Extra Virgin Olive Oil; 2 tsp Colavita Balsamic Glaze; 1 tbsp roughly chopped mint; 1 tbsp roughly chopped basil

CategoryAppetizers, Featured, Fruit, Lunch, Salads, Summer, Vegetarian

Ingredients

4 oz whole-block feta cheese

One or two 1.5 inch thick round slices of watermelon (if watermelon is large, you’ll need one. If small, you may need two)

Colavita Sea Salt, to taste

Colavita Black pepper, to taste

1 tbsp Colavita Premium Selection Extra Virgin Olive Oil

2 tsp Colavita Balsamic Glaze

1 tbsp roughly chopped mint

1 tbsp roughly chopped basil

Directions

1

Cut the feta into cubes that are 1 to 1 ½ inches square, ¾ inch thick.

2

Cut the watermelon into cubes of the same size. To do this, square off the corners of the round cross-section of watermelon when removing the rind, then cut into cubes to match the 1 to 1 ½ inch size of the feta. Then, cut each cube in half height-wise so that they are ¾ inch thick.

3

Arrange the feta and watermelon cubes in a checkerboard pattern on a plate to make a square shape.

4

Season with salt and pepper, then drizzle olive oil and balsamic glaze on top. Top with mint and basil, and serve immediately. Can also be made ahead up to 1 day.

Shop this recipe

Ingredients

4 oz whole-block feta cheese

One or two 1.5 inch thick round slices of watermelon (if watermelon is large, you’ll need one. If small, you may need two)

Colavita Sea Salt, to taste

Colavita Black pepper, to taste

1 tbsp Colavita Premium Selection Extra Virgin Olive Oil

2 tsp Colavita Balsamic Glaze

1 tbsp roughly chopped mint

1 tbsp roughly chopped basil

Directions

1

Cut the feta into cubes that are 1 to 1 ½ inches square, ¾ inch thick.

2

Cut the watermelon into cubes of the same size. To do this, square off the corners of the round cross-section of watermelon when removing the rind, then cut into cubes to match the 1 to 1 ½ inch size of the feta. Then, cut each cube in half height-wise so that they are ¾ inch thick.

3

Arrange the feta and watermelon cubes in a checkerboard pattern on a plate to make a square shape.

4

Season with salt and pepper, then drizzle olive oil and balsamic glaze on top. Top with mint and basil, and serve immediately. Can also be made ahead up to 1 day.

Watermelon Feta Checkerboard Salad by @breadandbasil

Ingredients Directions

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Watermelon Feta Checkerboard Salad by @breadandbasil

Ingredients

Directions

Shop this recipe

Ingredients

Directions