Watermelon, Olives and Feta Cubes Checkerboard Appetizer
Servings: 4
Ingredients
- Watermelon – about a quarter of a sweet watermelon you want the seedless kind if you can find it
- Feta cheese – 7 oz of real Greek feta the kind that’s at least 40% fat (this matters – real feta has a completely different texture and flavor than the crumbled stuff, and it holds its shape when you cube it)
- Green olives – 1 cup I love Syrian olives for this – they have the perfect balance of brininess without being too soft or too bitter, but any good quality green olive works
- Dried oregano – a generous pinch for sprinkling on top
- Olive oil – a few drops for drizzling (optional but it makes the whole thing look really good)
Instructions
- Cut the watermelon and feta into cubes, roughly ½ inch each – you want them close to the same size so the checkerboard pattern lines up nicely. For the feta, use a sharp knife and cut slowly – real Greek feta is firm but it can crumble if you rush it. Make sure the cubes fit your olives size.
- Start arranging on a flat board or a wide shallow plate. Place a watermelon cube, then a feta cube, then an olive, and keep alternating to build your checkerboard pattern. Take your time with the first row and the rest falls into place easily.
- Once the board is arranged, drizzle a few drops of olive oil over the top if you’re using it, then finish with a generous sprinkle of dried oregano. That’s really it.
- Stick a few toothpicks into some of the cubes so guests can easily pick them up without touching the whole board. That’s really it.