Feta Stuffed Watermelon Blocks Recipes

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3 INGREDIENT APPETIZERS - FETA STUFFED WATERMELON BLOCKS



3 Ingredient Appetizers - Feta Stuffed Watermelon Blocks image

Provided by Steph Wagner

Categories     Appetizers

Time 5m

Number Of Ingredients 4

4 (1 oz) blocks seedless watermelon
2 tbsp fresh basil, chopped
2 oz low-fat feta cheese crumbles
balsamic vinegar for drizzling

Steps:

  • Cut watermelon into squares. Remove a small portion from the middle.
  • Add feta crumbles to the center.
  • Add strips of fresh basil (and balsamic vinegar if desired)

Nutrition Facts : ServingSize 1 oz, Calories 50 kcal, Carbohydrate 3 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g

FETA-STUFFED WATERMELON BLOCKS



Feta-Stuffed Watermelon Blocks image

Provided by Marge Perry

Categories     Cheese     Appetizer     Fourth of July     Picnic     Kid-Friendly     Feta     Watermelon     Summer     Family Reunion     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 3

3 1/4 pounds watermelon, rind removed, cut into 1 1/2-inch blocks
3 ounces crumbled feta
2 large fresh basil leaves, very thinly sliced

Steps:

  • Using a small melon baller, scoop out the top of each watermelon block. Divide feta among melon hollows. Top each block with basil.

WATERMELON AND FETA SALAD



Watermelon and Feta Salad image

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

  • On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
  • Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
  • Drop the basil leaves over the watermelon and feta. Serve immediately.

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