Ingredients with Measurements:
- 1 small seedless watermelon
- 1 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped red onion
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large sharp knife
- Melon baller
- Mixing bowl
- Whisk
- Serving platter
Step-by-step instructions:
1. Cut off the top and bottom of the watermelon to create a flat surface. Stand the watermelon upright on one of the flat surfaces.
2. Cut off the rind of the watermelon, following the curve of the fruit with your knife. Discard the rind.
3. Use a melon baller to scoop out the flesh of the watermelon, leaving a 1-inch thick layer of flesh intact. Reserve the watermelon balls in a separate bowl.
4. In a mixing bowl, combine the feta cheese, chopped olives, mint, parsley, and red onion.
5. In a separate bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
6. Pour the dressing over the feta cheese mixture and toss to combine.
7. Stuff the watermelon with the feta cheese mixture, packing it tightly into the hollowed-out watermelon.
8. Arrange the reserved watermelon balls on top of the feta cheese mixture.
9. Chill the stuffed watermelon in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 19g
- Carbohydrates: 16g
- Protein: 6g
- Fiber: 2g
- Sugar: 12g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or queso fresco.
- Kalamata olives can be substituted with any other type of pitted olive.
- Mint and parsley can be substituted with basil or cilantro.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add diced cucumber or cherry tomatoes to the feta cheese mixture for extra freshness.
- Use a different type of melon, such as cantaloupe or honeydew, instead of watermelon.
- Add cooked quinoa or couscous to the feta cheese mixture for extra texture.
Tips and tricks:
- Choose a small watermelon that is heavy for its size and has a uniform shape.
- Make sure to pack the feta cheese mixture tightly into the hollowed-out watermelon to prevent it from falling apart.
- Use a serrated knife to cut the watermelon for easier slicing.
Storage instructions:
- Store any leftover stuffed watermelon in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the stuffed watermelon on a large platter with fresh herbs and lemon wedges for garnish.
- Use a decorative serving bowl or hollowed-out watermelon shell for a fun presentation.
Garnishes:
- Fresh mint leaves
- Lemon wedges
- Chopped parsley
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine or sparkling water with lemon.
Suggested side dishes:
- Grilled vegetables
- Couscous salad
- Roasted potatoes
Troubleshooting advice:
- If the watermelon is not standing upright, cut a thin slice off the bottom to create a flat surface.
Food safety advice:
- Make sure to wash the watermelon thoroughly before cutting into it.
- Store any leftover stuffed watermelon in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Stuffed watermelon is a popular dish in Mediterranean cuisine, particularly in Greece and Turkey.
Flavor profiles:
- This dish is sweet and refreshing from the watermelon, salty and tangy from the feta cheese and olives, and herbaceous from the fresh mint and parsley.
Serving suggestions:
- Serve as a refreshing appetizer or light lunch.
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Region: Greek