- 3 1/2 lb of watermelon, cut from the rind and into 1 1/2″ square blocks
- 3 oz of crumbled feta cheese
- 2 basil leaves, fresh and large, and very thinly sliced
Use a small melon baller to scoop out the center top of each watermelon square and fill the hole with feta cheese. Sprinkle sliced basil on top of feta and serve. It’s soooo good!