Stuck on an app idea that is not a cheese plate or veggies and hummus? Look at these cute little guys! So cute. I much prefer to entertain outside than in (I think we've sat at our dining table maybe twice?), so we've been inviting friends to join us for dinner more often. The appetizer is not the part of the meal I wish to put effort towards, and these little numbers take all of 10 minutes to put together and can totally be prepped ahead and dressed last minute. If you don't find yourself needing tiny things on a skewer, I put the extra bits of watermelon and cucumber over some arugula, add some salmon, the following feta vinaigrette and wa lah, dinner.
I recently worked with 31 Bits on a shoot featuring some of their new kitchen line. I've been using the indigo plant-dyed napkins for summer dinners and a handful of other pretty items are up on their homepage at the moment. You can read more on their company on the about page, but the they're pretty awesome as a whole. A few local girls run it and their mission is to bring more job opportunities and fair wages to artisans all over the world. Anyway, we're doing a giveaway over here Wednesday through Friday if you want to participate.
WATERMELON + CUCUMBER SKEWERS
The skewers shown are available at World Market or here.
2 Tbsp. minced shallot
1/2 tsp. dried oregano
1/4 cup fresh chopped mint, divided
2.5 Tbsp. white wine vinegar
4 Tbsp. extra virgin olive oil
2 ounces feta cheese
sea salt and fresh ground pepper
1 mini, seedless watermelon, cut in 1” cubes
3 Persian cucumbers
In a small mixing bowl, combine the shallot, oregano, half of the mint, vinegar, oil and a pinch of salt and pepper. Give it all a stir. Crumble in the feta and give it another stir, a few chunks are ok.
Shave the cucumbers into strands with a vegetable peeler, lengthwise. Assemble them on the skewer by putting a cube of watermelong, folding a slice of cucumber like an accordion, and then another cube of watermelon on top. Arrange them on your serving tray and drizzle the feta vinaigrette over the top. Garnish with a sprinkle of fresh mint, a grind of fresh pepper and serve.