Watermelon, Feta & Mint Skewers with Lemon-Olive Oil Drizzle
Cool watermelon, salty feta and fresh mint threaded on skewers with a bright lemon-olive oil finish.
Best for A hydrating, low-calorie summer bite with a light hit of protein from real feta
This is Greek summer eating at its most honest: sweet, chilled watermelon against briny feta, a mint leaf for lift, and just enough good olive oil and lemon to pull it together. It's a five-minute assembly job that reads as effortless at a table, yet the balance is deliberate—firm cold melon so the cubes hold their edge, and a real block of feta rather than the crumbly pre-packed kind. Genuinely hydrating and light on calories, with feta doing the quiet work of adding a little protein and staying power.
Ingredients
- 600 g seedless watermelon , chilled, cut into 3 cm cubes (about 20 cubes)
- 200 g block feta , drained, cut into 2.5 cm cubes (about 20 cubes)
- 20 fresh mint leaves , medium leaves, washed and patted dry
- 15 ml olive oil
- 1 lemon , zest of half, plus 1 tsp juice
- 1 g fine sea salt , a small pinch, to finish (optional – can be omitted)
- 1 g black pepper , to finish (optional – can be omitted)
Instructions
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1
Cut the chilled watermelon into neat 3 cm cubes and the feta into slightly smaller 2.5 cm cubes so they sit balanced on the skewer. Pat both dry with paper towel—dry surfaces hold their edge and won't slide. Keep everything cold until you assemble.
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2
Onto each of 10 short wooden or bamboo skewers, thread a watermelon cube, a folded mint leaf, then a feta cube, and repeat once more so each skewer carries two of each. Fold the mint rather than laying it flat so it stays put and releases more aroma. Lay the finished skewers on a serving platter.
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3
Whisk the olive oil with the lemon juice and drizzle it over the skewers. Scatter the lemon zest across the top, then finish with a pinch of flaky salt and a little cracked pepper. Serve within 15 minutes while the melon is still cold and firm.