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Watermelon Feta Salad Skewers with Greek Vinaigrette

Ryan Scott's "Sweet Heat"
Nathan Congleton/TODAY
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

You'd never think to add a savory vinaigrette and cheese to watermelon, but trust me; you'll never look back. The acidity and saltiness of the dressing and feta just intensify the sweetness of the melon and it makes for an explosion of flavor you'll crave every summer, all summer.

Technique tip: Make sure your feta is at room temperature before you start skewering; cold feta will just crumble when you try to poke it.

Swap option: Try using cucumbers instead of, or in addition to, the watermelon. Or try cantaloupe melon instead of watermelon and add some prosciutto to the skewers as well.


Greek vinaigrette
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh lemon juice (about 3 lemons)
  • 1 clove garlic, peeled
  • 1/4 teaspoon sea salt
  • 1 pinch freshly ground black pepper
  • 1/2 cup olive oil
  • 1 tablespoon honey
Salad skewers
  • Baby sweet bell peppers, whole
  • 1/2 large watermelon, rind removed and cut into 1½-inch cubes
  • 1/2 pound feta cheese, cut into 1-inch cubes, room temperature


For the Greek vinaigrette:

Combine all of the ingredients in a food processor or blender and pulse until the mint is finely chopped (this can be made a day ahead). Set aside.

For the salad skewers:


Char the baby peppers by placing them directly on your gas burner with the flame turned to high. Rotate them frequently with tongs until they have a nice even char all around. Set them aside to cool.


Gently toss your watermelon cubes in some of the vinaigrette so that all the pieces are covered. Do the same with the feta in a separate bowl.


On long skewers, thread 2 pieces of watermelon to 1 piece of cheese alternating, leaving 2 inches at the base for a handle and 1 inch at the top for the pepper. Top each skewer with a charred sweet pepper.


Arrange your finished skewers on a platter and use your remaining vinaigrette to drizzle over the top.