- 1 small seedless chilled watermelon
- 8 ounce block of chilled feta cheese
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch coursely ground grains of paradise, or black pepper
- 16 basil leaves
Cut 16 pieces of watermelon into 1 ½ inch squares about ½-inch thick. Place in a mixing bowl, and add olive oil, salt and grains of paradise or black pepper. Toss to coat all the watermelon evenly.
Cut the block of feta cheese into 16 pieces just about the same size as the watermelon pieces.
Thread one piece of watermelon and piece of feta cheese on each skewer. Garnish with basil leaves. Serve right away or place in the refrigerator up to 3 hours before serving.