I’m continuing with all that’s simple. Watermelon Feta Skewers are simple. Because watermelon is simple. In fact it’s summertime simplicity defined. Watermelon is more than a sweet summmer fruit. It’s a state of mind. Watermelon takes us back to a simpler time in life. Those long ago summers when your biggest worry was whether you put down that giant slice of watermelon before you jumped through the sprinkler. But hey it’s called watermelon, right? So it makes sense that it’s a melon that’s not afraid of getting wet.
But we’re adults now. On hot days like these I turn to simple but flavorful combinations. Especially when I am entertaining. These watermelon skewers don’t even require a recipe. One look at the photo and you can see how easy they are. But I promise you your guests will look twice and smile when they see these colorful, summer inspired skewers. But this is Sippity Sup, so I have a few details that I think make these lite bites extra special.
First, I use Bulgarian feta whenever I can. I’m mad for Bulgarian sheep’s milk feta cheese. Though like so many styles of cheese special to a particular region, the Greeks will tell you that only Greek-made feta cheese should properly be called feta. Because in 2002 feta was given “designation of origin” status by the European Union. Meaning only those cheeses produced in the traditional way in particular areas of Greece may be called feta. But Bulgarians make and eat a feta-like cheese too. They call this crumbly, aged white cheese sirene. But nobody knows what that is. So I continue to call it Bulgarian feta, despite the fact that I know better. All feta is good and would work well in this recipe however.
Second, I used a spice known as Grains of Paradise. I have recently discovered this species of ginger whose ground seeds bring just the right pungent punch to the sweet notes in watermelon. But black pepper is just fine as well.
Of course you could also just ignore all my foodie pretensions and grab yourself a big slice of plain ole watermelon. It’s hot right? I bet there’s a sprinkler on someplace in your neighborhood. GREG
- 1 small seedless chilled watermelon
- 8 oz block of chilled feta cheese
- 1 T olive oil
- 1 pn sea salt
- 1 pn coursely ground grains of paradise, or black pepper
- 16 basil leaves
Cut 16 pieces of watermelon into 1 1/2 inch squares about 1/2‑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.