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.
Garnish with sliced Kalamata olives and a chiffonade of basil. Drizzle salad with olive oil and balsamic vinegar and sprinkle with crushed rainbow peppercorns.
