Summer Watermelon Slice (Printable version)

A colorful summer dish with grapes, cheese, and watermelon, perfect for light gatherings and warm days.

# What you need:

→ Outer Ring

01 - 1 cup green grapes or pitted green olives

→ Middle Layer

02 - 5.3 oz fresh mozzarella cheese (sliced) or feta cheese (crumbled)

→ Interior

03 - 2 cups seedless watermelon, cut into cubes or balls
04 - 1 cup seedless strawberries, halved
05 - 1 tablespoon fresh mint leaves (optional, for garnish)

# Steps to follow:

01 - Select a large round serving platter and visualize a semi-circle or watermelon slice shape on its surface.
02 - Arrange green grapes or pitted green olives evenly along the outer edge of the semi-circle to create the watermelon rind.
03 - Place sliced or crumbled mozzarella or feta cheese just inside the green ring forming a neat white band.
04 - Fill the remaining interior area with watermelon cubes or balls and halved strawberries to simulate the watermelon flesh.
05 - Optionally, sprinkle fresh mint leaves over the fruit for fragrance and visual appeal.
06 - Serve immediately, chilled if preferred to enhance freshness.

# Expert tips:

01 -
  • It's a conversation starter that looks like edible art on your table, yet takes barely twenty minutes to pull together
  • No cooking required means your kitchen stays cool on hot days, and you can make it ahead of time
  • It works beautifully for anyone with dietary preferences—swap the cheese for vegan options and you're golden
  • The flavors are naturally balanced, combining sweet, salty, creamy, and fresh in every bite
02 -
  • Pat your cheese and fruit completely dry before assembly—any excess moisture will make everything slide around and lose its definition. I learned this the hard way when my beautiful platter became a mess within an hour of sitting out.
  • The ripeness of your watermelon matters more than anything else. A perfectly ripe melon is sweet, juicy, and crisp. If it sounds hollow when you tap it and smells faintly sweet at the stem end, you've found the right one.
03 -
  • Use a melon baller instead of cubing the watermelon—those little spheres look intentional and catch the light beautifully, making your platter feel more refined
  • Buy your cheese the day of if possible, and keep it in the coldest part of your refrigerator until the last moment. Cold cheese holds its shape and presentation far better than room-temperature cheese
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