Watermelon and Herb Bites
Bite-size stacks of watermelon and feta tucked with fresh mint and basil, finished with olive oil and flaky salt.
These little stacks turn a watermelon salad into something you can pick up with your fingers. Keeping the pieces small and uniform makes the platter look tidy without much effort. A light hand with the olive oil and salt is all that is needed since the watermelon and feta carry the dish.
Ingredients
Method
Tap a number to mark a step doneCut the watermelon into small, even cubes, about an inch across, and pat them dry with a paper towel.
Cut the feta into cubes slightly smaller than the watermelon pieces so each stack balances evenly on the platter.
Stack a cube of watermelon and a cube of feta together on a serving platter, repeating until all the pieces are used.
Tear small mint and basil leaves by hand and tuck one leaf between each finished stack for a pop of color.
Drizzle the platter lightly with olive oil and a squeeze of lime juice.
Finish with a generous scattering of flaky sea salt just before serving so it does not dissolve into the fruit.
Kitchen note
Pat the watermelon cubes dry before assembling; extra moisture makes the platter watery and keeps the salt from sticking to the fruit.
