Description
I know, your parents always told you: "don't play with your food". But we're willing to break the rules for this watermelon checkerboard salad with feta, cucumber, basil, olive oil and balsamic glaze! It's such a fun and unique way to serve a refreshing summer salad at your next summer dinner party.
Ingredients
Units
Scale
- 1 1/2 cups watermelon, diced into 1" cubes
- 1 cup cantaloupe, diced into 1" cubes
- 3 mini cucumbers, diced into 1" cubes
- 1 large heirloom tomato, diced into 1" cubes
- 8 ounce block of feta cheese, diced into 1" cubes
- Olive oil to taste
- Balsamic glaze to taste
- Flaky salt and black pepper to taste
- Basil leaves
Instructions
- To dice watermelon into perfect cubes, cut the watermelon in half widthwise. Set on a cutting board flat side down. Slice the entire watermelon into strips about 1 inch wide. Rotate and slice the other way so you end up with 1 inch strips.
- Cut each strip of watermelon into 1 inch cubes.
- To cut the cucumbers into squares, trim the peel on 4 sides to square it off, then slice into 1 inch pieces. For the tomato, we cut off the bottom and top, then cut into 1 inch squares.
- Arrange all of the cubed ingredients in a square or rectangle. Drizzle with olive oil, balsamic glaze, salt, pepper and fresh basil to taste. Enjoy!
Notes
This salad is best enjoyed fresh.
Our knives of choice are from the Zwilling Pro line. We've used them for years (pretty much our entire career at this point!) and they've never failed us. In particular, I almost always reach for my 8-inch chef's knife, because it can do just about anything.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 200
- Sugar: 9.8 g
- Sodium: 353.3 mg
- Fat: 15.2 g
- Carbohydrates: 11.5 g
- Fiber: 0.9 g
- Protein: 6.3 g