Watermelon Feta Salad Skewers


  • 1/2 seedless watermelon, cut into 1-inch cubes
  • 1 pint fresh blackberries or blueberries
  • 1 (8 ounces) block of feta, cut into 1-inch cubes
  • Fresh mint leaves
  • Pickled shallots (recipe below)
  • Extra-virgin olive oil and flake salt for garnish
  • Pickled shallots:
  • 2 large shallots, peeled and thinly sliced
  • 1 cup red wine vinegar
  • 1/4 cup granulated sugar
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Pinch of kosher salt
  • Pinch of red chili pepper flakes


  1. Place the thinly sliced shallots into a large Mason jar or container that has a lid.
  2. Place the vinegar, sugar, thyme, bay leaf, salt and red chili flakes in a small saucepan and bring to a simmer. Stir well, remove the pan from the heat and let cool to room temperature.
  3. Pour the mixture over the sliced shallots, close the lid and refrigerate overnight or up to 2 weeks.
  4. Alternating ingredients, build the skewers in any order that you'd like.
  5. Top with a drizzle of olive oil and a sprinkle of flake salt. Serve cold.