Want an elegant lunch, first course, or light supper that doesn’t require any complex prep or cooking? Here are twists on two summer salad favorites: feta with watermelon and cantaloupe with prosciutto. When served on skewers, they become the perfect finger food. Make one variety or both, or mix and match the ingredients for a colorful presentation. The sweetness of the melons and the slight saltiness of the cheeses are elevated by a drizzle of olive oil and a splash of balsamic—no need to whisk up a vinaigrette.
Ingredients
For the feta skewers:
- 8-ounce block feta, preferably from Greece
- 1/2 ripe watermelon
- Mint leaves
- 6 long bamboo skewers
For the mozzarella skewers:
- 1 large cantaloupe or honeydew
- 12 mini mozzarella balls
- 6 slices of prosciutto, halved and rolled up, or 12 thin slices of your favorite salami
- Basil leaves
- 6 long bamboo skewers
For serving:
- Extra virgin olive oil
- Best-quality balsamic vinegar of Modena such as Condimento Barili Exclusivi
- Freshly ground black pepper
Directions
For the feta skewers, cut the feta and the watermelon into similarly sized cubes, 18 of the watermelon and 12 of the feta. Assemble ingredients on each skewer in this order: watermelon, mint, feta; repeat the pattern and then cap each skewer with an extra piece of watermelon.
For the mozzarella skewers, use a melon baller to make 18 melon balls close in size to the mozzarella. Assemble ingredients on each skewer in this order: melon, basil, prosciutto; repeat the pattern and then cap each skewer with an extra piece of melon.
Arrange the skewers on a platter and drizzle liberally with olive oil, splashes of balsamic, and a few twists from your black peppercorn grinder.
Yields 6 servings