- 12 wooden skewers
- 12 one-inch cubes of firm feta cheese
- salt and pepper to taste
- 12 pitted kalamata olives
- 12 small basil leaves
- 1 Tablespoon balsamic vinegar
- 1 Teaspoon honey
- 1/4 medium seedless watermelon cut into 12 one-inch cubes
In a small bowl, whisk to combine the olive oil, honey, balsamic vinegar, and a pinch of salt and pepper. Set aside.
Spear a cube of cheese to the bottom of the skewer with a flat side down so the skewer will stand on a platter. Add watermelon cube, basil leaf, and olive to each skewer. Arrange the skewers on a platter and refrigerate. Just before serving, drizzle with vinaigrette and serve cold.