Coastal Current Weekly
It seems like summertime is about here and the fresh vegetable and fruit wonders of the season are beginning to present at road-side stands and grocery markets. Here, two of my favorites: heirloom tomatoes and watermelon join together with Feta cheese and mint on adorable mini skewers. These are fun for entertaining on the weekend or as a fresh afternoon treat.
Tip: No time for skewers? Serve as a salad by gently tossing the ingredients in a salad bowl. Or dice the tomato, watermelon, and feta into smaller pieces to serve as a fresh garnish/relish on the side of grilled meats.
Bon Appétit! Chef Bettina
*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton, Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s Ocean Grille & Spirits overlooking the historic lighthouse in Port Isabel.
Fresh Summertime Skewers – Watermelon, Tomato & Feta
3 large heirloom tomatoes, cored and diced into 1-inch pieces
4 cups seedless watermelon cubes, diced into 1-inch cubes (about 1/2 of a 4-lb. watermelon)
12 ounces feta cheese, cubed to 1-inch pieces
2 tablespoons fresh mint, roughly chopped
Juice of 1 lime
1 Tablespoon quality extra virgin olive oil
1 Teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
36 (3-inch) wooden skewers
Add tomatoes, watermelon, feta and mint in a large bowl. Add the limejuice, olive oil, salt and pepper to taste and gently toss together. Cover and refrigerate for 1 hour.
Thread 1 tomato piece, 1 watermelon cube, and 1 feta cube onto a skewer, and place in a serving bowl or on a platter. Repeat with remaining skewers. Drizzle with remaining marinade, and serve immediately.