In answer to a snacking S.O.S.

To help overcome a recent bout of foul weather, a friend bestowed an upcoming party with a "sunshine" theme. I loved the idea, but was undecided about what dish to bring.

Not exactly a life-threatening situation, but I did send out a mild distress call. Fortunately, another acquaintance jumped to the rescue with this suggestion of watermelon-feta skewers.

I confess that it was the watermelon that hooked me — sounded refreshing and totally fit the theme. Made me happy simply marching my platter over to the party, held this past weekend.

Coincidentally, "S.O.S." applies in a second way. This dish offers a brilliant combo of sweet (watermelon), oily (pesto) and salty (feta).

Here's how I made it.

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Watermelon-feta skewers

Ingredients:

• watermelon
• feta cheese
• basil pesto
• olive oil
• pepper.

Gear:

• toothpicks
• knife
• cutting board

Directions:

1. Cut watermelon (seedless, if available) into 1-inch cubes.
2. Cut feta into similarly-sized cubes.
3. Thread toothpick through watermelon cube, then through feta cube.
4. Arrange skewers on platter and garnish: 

• spoon approx 1/2 teaspoon basil pesto onto each skewer, primarily on watermelon section
• drizzle with olive oil
• sprinkle with fresh pepper.

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I am happy to report that these turned out great. So summery. And so quick to prepare.

Besides that, watermelon is one of those smart choices. It is rich in lycopene (an anti-oxidant), plus a good source of potassium and vitamins A and C.

Tip: For step 3, it's best to jab the feta while it's on the cutting board. It's much more likely to crumble if held in your fingers.

Another tip: Don't limit yourself to the red-colored flesh. The inner rind — white or light green — may be less tasty, but it's no less edible. On top of that, it holds many of the nutrients.