Summer Cubed Fruit and Feta Mosaic Salad
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table.
The pleasure of this colorful Summer Cubed Fruit and Feta Mosaic Salad is that it requires imagination and adaptation to your ingredients and how you choose to design your platter. Do not use ingredients that have seeds or pits. For this recipe, be sure to use the best-quality olive oil and a fine balsamic vinegar or balsamic reduction or glaze.
Because you really can’t go wrong, this is an ideal project for a child or teen to contribute to a festive meal. Set out the peeled, prepared ingredients with the dressing measured out in small pitchers, and let the fun begin!
Ingredients
- English cucumber, peeled
- Kiwis, peeled
- Block feta cheese
- Seedless watermelon, peeled
- Cantaloupe, peeled and seeds and pulp removed
- Cherry tomatoes
- Pitted Kalamata olives, halved or sliced
- Basil leaves, cut into chiffonade
- Extra-virgin olive oil
- Balsamic vinegar
- Rainbow peppercorns, lightly crushed
Preparation
- Cut the cucumber, kiwis, feta, watermelon, and cateloupe into 2.54 cm (1-inch) cubes. Arrange with the tomatoes on a square platter in a colorful pattern.
2. Garnish with sliced Kalamata olives and a chiffonade of basil. Drizzle salad with olive oil and balsamic vinegar and sprinkle with crushed rainbow peppercorns.
Jayn Paardenkooper
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table and sharing them with friends and family. She draws her inspiration from her garden, local produce stands, her favorite specialty grocery store, culinary shows and gourmet magazines. She is a dental hygienist by day and enjoys getting in her home kitchen by night to play and create. When she isn’t cooking she and her husband love to travel and are avid wakesurfers!
P.S. Don’t forget to floss!
