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For the longest time, I’ve wanted to make an appetizer recipe with endive. They seem like such a simple, yet elegant appetizer to serve at a party or get-together. Since the summer produce is so amazing right now, I decided to create little watermelon feta salad bites. They are super easy to make, taste so fresh, and are a unique take on a sweet/savory appetizer.
To make these watermelon feta salad endive bites, you just need endive, watermelon, feta, onion, and mint. I diced the watermelon pretty small so the pieces would fit easily on the endive. The reason I love the idea of endive boat appetizers is because there are endless ways you can make them your own. You can add other types of fruits, cheeses, vegetables, meats – really anything can work if you find a flavor combination that you like. Also, if you can’t find endive, you can actually make this watermelon feta salad and serve it as-is, or tossed with other greens, like arugula.
These watermelon feta salad bites go perfectly with wine. I served mine with Notable Wines. They have two types of Chardonnay — one is oaky and buttery and the other is fruity and crisp. I chose the fruity and crisp one because it goes perfectly with this watermelon and feta appetizer. To be honest, I’m just starting to get more into selecting wine. One thing I love about Notable Wines is that they are the first wine brand that highlights the flavor profiles on the front of the bottle, helping make the wine aisle less confusing. Wine can vary so much based on the style, region, and taste, and most labels don’t help distinguish the flavors. Notable Wines makes it easy for me to find the wine that I want.
We really enjoyed these watermelon feta salad bites. They are the perfect summer appetizer to serve to your friends with a glass of wine. I hope you’ll give them a try and tell me what you think!
Are you looking for other watermelon recipes? Here’s a recipe for a 3 melon salad with basil.
Watermelon Feta Salad Endive Bites
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
¼ cup extra-virgin olive oil
¼ cup red onion, diced finely
5 cups seeded watermelon
1 cup crumbled feta cheese
¼ cup mint chiffonade
2 endive heads
Add the apple cider vinegar and lemon juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad.
Add the watermelon, feta, and mint to a large bowl. Toss with the vinaigrette. Place a small amount of the watermelon salad onto each endive leaf. Serve immediately.
Recipe adapted from the Food Network.