Strawberry-Basil Watermelon Cups



24 (1 1/2-inch) cubes seedless watermelon (from 1 large watermelon)
1 cup finely chopped fresh strawberries
1 tablespoon olive oil
1/4 teaspoon salt
1 tablespoon crumbled feta cheese
2 tablespoons thinly sliced fresh basil leaves


  • 1 Using melon baller, scoop out center of each watermelon cube from top (about 3/4-inch deep), and reserve for another use. Transfer watermelon cups to serving platter. In medium bowl, mix strawberries, olive oil and salt.
  • 2 Spoon strawberry mixture into watermelon cups. Top with cheese and shredded basil.

Be sure to cut the watermelon into at least 1 1/2-inch cubes so the melon baller doesn’t cut through the sides of the cups.

For a little extra sweet and tart flavor, serve the cups drizzled with a balsamic reduction. In 1 1/2-quart saucepan, heat 1/4 cup balsamic vinegar to a simmer over medium heat; cook 2 to 3 minutes or until reduced to 1 tablespoon. Remove from heat; cool.


One Comment Add yours

  1. Rice N Dine says:

    This looks so refreshing! 🙂

    Liked by 1 person

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