Love watermelon? Why not take everyone's favorite summer fruit to the next level by making these easy watermelon feta skewers? This appetizer recipe is made by grilling skewers of feta cheese and watermelon, then serving them over a bed of peppery arugula and drizzling sweet-tangy balsamic vinegar over the whole lot.
Watermelon feta skewers are a beautiful, flavorful, healthy dish you'll make time and time again. Sweet, salty, and savory, with a delicious, subtle charred flavor from the grill, you'll love each bite. Serve these easy watermelon feta skewers as a fun appetizer or side dish this summer. They're easy to customize and go wonderfully with anything off the grill!
Make sure to cut the feta and watermelon to roughly the same size.
If using wooden skewers, soak them in cold water for at least 15 minutes before grilling.
If you don't have a grill, you can cook these watermelon feta skewers in a skillet or broil them.
While you'll want to grill the skewers as close as possible to the time you plan on serving them, you can assemble the skewers up to one day before grilling them.
There are loads of fabulous variations on this refreshing recipe to try. Instead of mint, use basil.
Mozzarella and halloumi are delicious alternatives to feta.
Add other fruits and vegetables like cucumber, bell pepper, pineapple, cooked corn on the cob, or strawberries.
You can add chicken, tofu, or shrimp for a delicious sweet-savory combination.
Skip the balsamic vinegar and try a little honey or sherry vinegar drizzled over the top, or use chili and lime salt as a seasoning.
Store leftover watermelon feta skewers in an airtight container in the fridge for up to 2 days.
Preheat grill on high heat.
Assemble the skewers alternating between the watermelon and cheese, so it looks like this: watermelon, feta, watermelon, feta, watermelon.
Brush each skewer with olive oil.
Grill the skewers for 1 to 2 minutes on each side, until lightly charred.
Set the skewers to the side to cool.
Place 1 cup of arugula on each plate. Arrange 5 skewers over each bed of arugula.
Pour 1 tablespoon of olive oil and 2 teaspoons of balsamic vinegar over the skewers.
Garnish with mint and season with salt and pepper.
Use 6-inch long skewers.