These Watermelon Cubes with Feta and Basil Oil are refreshing, colorful appetizers that combine sweet watermelon, creamy feta, and aromatic basil oil in one perfect bite. Ideal for warm-weather entertaining, cocktail parties, and easy elegant plating.
Cut watermelon into neat, even cubes about 1½" wide.
If using block feta, cut into small squares to stack on top. If using crumbled feta, gently press a spoonful onto each cube.
Optional: Hollow a small “dip” into the top of each cube with a melon baller for cleaner topping placement.
Blanch basil in boiling water for 10 seconds, then immediately transfer to an ice bath.
Pat dry and blend with olive oil, lemon zest, and a pinch of salt until vibrant green and smooth.
Strain through a fine mesh sieve for extra refinement (optional).
Top each watermelon cube with feta.
Drizzle lightly with basil oil.
Garnish with microgreens, cracked pepper, or a basil ribbon.
Serve with toothpicks or skewers inserted vertically for easy grabbing.
Drinks:
Dry Rosé or White Sangria
Sparkling Wine (Brut or Extra Dry)
Cucumber-mint gin spritz or watermelon margarita
Other Canapés to Serve With:
Prosciutto-wrapped melon
Mini Caprese skewers
Avocado Tostadas with Lime Crema
Make ahead: Watermelon cubes can be cut and chilled up to 6 hours ahead. Basil oil is best made fresh, but keeps for 2 days.
Feta options: Bulgarian feta is extra creamy; French feta is milder and perfect for delicate pairing.
No blender? Chop basil very finely and stir into olive oil for a rustic basil drizzle.
Amp it up: Add a dot of balsamic glaze, or finish with a single toasted pine nut.
20 servings