The theme for this week’s Sunday Supper was spring picnic items (it’s National Picnic Day on April 23rd) and I thought, oh perfect, I’ll make watermelon salad skewers. I’m a big fan of food on sticks, be it caprese kabobs, candy apples, corn dogs, popsicles, cake pops, peanut chicken (now I’m just hungry), so I thought it would be the perfect spring take-a-long treat.
Well, I don’t know what I was thinking because of course the feta doesn’t hold up when you stick a skewer through it. So instead, I went with the simple, yet scrumptious watermelon salad. Sometimes kitchen fails still turn out to be delicious, they just don’t look the way you intended.
Watermelon Salad is one of the best picnic-perfect summer salads. With just a few ingredients you have a rich yet refreshing chilled salad to bring to your next get together. Whether at the beach, a back yard barbecue or on a blanket in your favorite park, it’s a winner.
As spring turns to summer, keep your eye out at local farmer’s markets for yellow watermelon. It’s a great treat if you can get your hands on some. I love making this salad with a mix of yellow and red watermelon, it’s a beautifully vibrant dish to dress up any dinner. (The yellow watermelon flavor is slightly mild compared the original.)
- 2 7oz Packages Feta Cheese (cubed)
- 1/4 Seedless Watermelon
- 1/2 Cup Mint Leaves
- Olive Oil
- Cube the watermelon and feta cheese. (The watermelon should be larger than the feta.) Toss into a large bowl, sprinkle the torn mint leaves and gently mix. Drizzle the olive oil and the freshly ground pepper over the salad. Right before you serve, thinly drizzle honey just before serving.
- Make sure to use a high quality olive oil on this dish.
Make sure to tear the mint and add at the end. I like to tear it pretty small so you don’t have large pieces of the leaves.
You (most likely) won’t need to add salt to this salad as the feta is already a salty cheese. If you feel you want to, make sure to taste the salad first before adding any. There is already a whole lot of flavor and the fresh pepper really adds another level.
Since I found myself with so many skewers, I had to have something on a stick, so to serve alongside the watermelon salad I decided to make some prosciutto and melon skewers and it was a great accompaniment. I just used about 3oz of prosciutto and a couple cups of cubed cantaloupe, and popped them on, easy peasy! You can also serve some fresh mozzarella bites on a kabob, big fan of those. Just drizzle some olive oil and crack some fresh pepper and done. YUM. Who doesn’t like cheese on a stick?!
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Chipotle Dipping Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Heart Shaped Pretzels with Pink Salt by Dandelion Greens
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad Skewers by annaDishes
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Lemonade by Noshing With The Nolands
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Southern Style Chicken Salad by Recipe for Perfection
- Spanish tortilla by Caroline’s Cooking
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Green Apple Slaw by Simply Healthy Family
- Uncle Dave’s Potato Salad by Runner’s Tales
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Nicoise Salad by Gaila – The Petit Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Spring Couscous Primavera by No Spoon Necessary
- Strawberry Fool by Cookin’ Mimi
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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