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Watermelon Feta Bites with Flying Olive Balsamic Vinegar

Serves: 8-?


½ small seedless watermelon (you can also use honeydew melon or cantaloupe for some pretty variations or in addition to the watermelon)

1 12-ounce block of feta cheese

3 Tbsp Flying Olive Fig, 18 Year Traditional or other Aged Dark Balsamic Vinegar, such as Denissimo

12 large basil leaves, plus some smaller leaves for garnish


Using a sharp knife, carefully and slowly cut the watermelon in half, lengthwise. Put one half of the watermelon, cut side down on a cutting board. Slice the watermelon half crosswise, in about 1” slices.

Cut off the rind. Cut the watermelon into equally sized strips. Then cut the strips into equal size cubes. Use the sharp end of the knife to remove any stray seeds you might see.

Cut the feta into cubes that are just a little smaller than the watermelon cubes.

To assemble the bites, set a piece of feta on top of a piece of watermelon and secure it with a toothpick. Continue until you’ve used all the watermelon and feta. Place them on a serving plate and drizzle the tops with the Flying Olive Balsamic Vinegar of Choice.

Stack the basil leaves. Roll them up into a cigar–shaped roll. Cut across the roll into thin strips (chiffonade). Arrange the basil slivers over the bites. Garnish with some smaller basil leaves.

Submitted by Barb L.