INGREDIENTS
Serves 2
10 (2") cubes seedless watermelon
1/4 cup finely minced red onion
5 Moroccan oil-cured olives, pitted and finely minced
1 tablespoon extra-virgin olive oil
1/2 cup crumbled feta cheese
10 small fresh mint leaves
1. Dig a small hole in each watermelon cube about 3/4 of the way down into the flesh. A melon baller works great for this. (Basically you want to create a cavity to fill.)
2. In a small bowl, mix together the onions, olives, and oil. Place a small amount in each watermelon cube, filling each about halfway.
3. Fill the cavities the rest of the way with the crumbled feta and top each cube with a mint leaf. Serve as a finger food.