Ingredients
1
small seedless watermelon
3
medium tomatoes
20
fresh basil leaves
3
tablespoons crumbled feta cheese
2
tablespoons olive oil
Salt and pepper
Preparation
Cut watermelon into 1/2-inch-thick slices. Use 2 1/2-inch round cookie cutter to cut 24 rounds.
Cut tomatoes into 1/2-inch-thick slices.
For each salad, starting with 1 watermelon round, alternately stack 2 tomato slices, 2 basil leaves and 3 watermelon slices. Top each with about 1 teaspoon feta cheese. Slice remaining basil leaves; sprinkle on top of stacks.
Drizzle oil over each stack; season with salt and pepper.
