When you cut the watermelon into squares, the watermelon and feta come together on the plate to offer a flavor combination you might not have imagined that truly showcases all the ingredients. A drizzle of our Napa Valley Balsamic Vinegar before serving enhances all the flavors on the plate.

INGREDIENTS (Serves 3-4):

• 1 small watermelon
• 8 oz Feta cheese block, packed in brine
• .25 cup hazelnuts, toasted and chopped
• 2 to 3 sprigs of mint, leaves removed from stem
• 1 teaspoon kosher salt
• 2 Tablespoons BACI Kitchen Dark Balsamic Vinegar

DIRECTIONS:

 

1. Slice the watermelon in half and remove the rind. Cut the watermelon into 1 and 2-inch square pieces.
2. Cut the feta block into 1 and 2-inch squares.
3. On a large, flat serving platter, arrange the watermelon and feta in a geometric pattern, leaving ¼ inch space between pieces.
4. Sprinkle hazelnuts and mint leaves on top of the watermelon and feta 
5. Sprinkle the entire dish with salt.  
6. Drizzle BACI Kitchen Dark Balsamic Vinegar over the finished dish just before serving. Enjoy!