Watermelon Cups with Feta and Mint

Tonight I prepared my own take on the above Rachael Ray recipe watermelon cups with feta and mint. Instead of little cubes, I just adapted it to make two large ones. I served it with delicious, ripe beef tomatoes from our CSA box. Looks impressive, is easy to do and tastes yummy; what’s not to like?



  • 16 1-inch cubes seedless watermelon, chilled
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons finely chopped mint
  • 2 teaspoons finely chopped shallots
  • Pepper


  1. Using a small melon baller or a 1/4 teaspoon measuring spoon, scoop out a small well in each watermelon cube, keeping the walls of the cube intact.
  2. In a small bowl, mash together the feta, mint and shallots; season with pepper. Stuff the wells of the watermelon cubes with the feta mixture.


My version served with a tomato salad





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