Watermelon Bites w/Mint-Marinated Feta and Balsamic Reduction



I’ve been on a bit of a feta cheese kick of late.

Honestly there isn’t ever a time when I don’t enjoy adding salty, tangy, creamy feta to anything and everything around, especially now, the peak of tomato season.

I’d meaning to fill a few jars and marinate some, but I just couldn’t stop eating it long enough to put in a jar. Finally, with a bag of fresh mint from my Mom’s garden in front of me, I dropped some cubes of feta in a jar with the mint and lemon zest and drowned it in olive oil to soak, but it wasn’t long before I pulled it right back out for a tasty treat!

It’s been well over a decade since I had my first feta and watermelon salad. Now those seem to be a staple on lots of summer restaurant menus.

I decided to make a salad-in-a-bite to take to a get together with some friends last week.

This a great refreshing little pop of flavor and super simple to put together, but I would advise putting assembling away from hungry family members. Once the nibbling starts these go quickly!

Note, the watermelons in our area have been pretty flavorless lately, if that is the case where you are, you could do the same thing with tomatoes cut into bite sized pieces.




fresh mint

marinated feta

balsamic vinegar





lemon zest

pink peppercorns

fresh mint

olive oil

Cut feta into small cubes.

Using desired size jar, place a layer of feta cubes on the bottom. Top with torn mint leaves, lemon zest and a sprinkle of pink peppercorns.

Repeat the layers until the jar is full.

Add olive oil to cover.

Store in fridge.

Remove from fridge about 15-20 minutes before using.

It will keep for a couple of weeks in the fridge.


½ cup balsamic vinegar

1 TB honey

Put vinegar and honey in small saucepan. Bring to a boil over med-high heat. Reduce to an active simmer until reduce by half.

Remove from heat. It will thicken as it cools.


Cut watermelon into bite-sized cubes.

Top each piece with a fresh mint leaf and feta.

Drizzle with balsamic.




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