Leave it up to Sarah Mamiye to serve this beautifully presented version of the classic watermelon feta salad.
In my book the perfect dish needs to have these qualities:
1- Easy to assemble (LOL-would be buy ANYTHING if the box said “difficult to assemble?”)
2- The color combo should automatically put you in a better mood than the minute before you walked into the room.
3- The presentation should make everyone say, “Wow- how did she think of that?”
4- A great dish needs to have a mix of great taste and texture! In this case Sarah melded the classic sweet juiciness of a summer watermelon with the salty, creamy rich soft feta goat’s cheese originally exported from Greece. (Currently many countries produce forms of feta cheese, including Australia, Denmark, Germany, and of course, the United States. Modern-day, different versions of feta cheese are made from cow’s milk)
Sarah’s recipe is so simple to assemble, that the most preparation for the dish needs to be in ordering the mini appetizer dishes and party picks for serving.
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Here’s how Sarah did it!
“Hi Marlene, This salad was so easy… cube and drain watermelon, cut even cubes of feta, roll and slice basil leaves,
1-Skewer feta and watermelon cubes
2-Drizzle with balsamic vinegar and sliced basil leaves.
3- As an alternative, you can also drizzle with chopped mint and lime juice.”