A Juicy Bite of Summer from Chef Megan at the Atlanta Botanical Garden
If summer had a signature appetizer, this just might be it. Bursting with color, crunch, and cool vibes, these Watermelon Feta Stacks with Pistachios were the garden party favorite at the Atlanta Botanical Garden—and for good reason!
Stacked high with sweet watermelon, salty feta, crunchy pistachios, and a splash of citrusy zest, these little towers are equal parts art and appetizer.
Why We Love It
This recipe is a showstopper at summer picnics, garden parties, and casual cookouts. It’s gluten-free, vegetarian, and easy to prep ahead. Whether you’re entertaining or elevating your appetizer game, these stacks deliver in taste, texture, and an Instagramable moment.
Why You’ll Love It
This recipe checks all the boxes for a summer standout. First, it’s a hydrating powerhouse—with watermelon being 92% water, each bite helps keep you cool and refreshed, especially on those steamy Southern days. The flavor harmony is unbeatable: the sweetness of the melon contrasts beautifully with the salty tang of feta and the rich drizzle of balsamic. Then comes the crunch factor—chopped pistachios not only bring texture, but they also deliver a boost of potassium and vitamin B6 for steady energy and feel-good nutrients. Topping it all off are garden-fresh herbs like basil or mint or both, which brighten the dish and support digestion with their aromatic oils. Best of all, it’s the definition of effortless elegance—assembled in just minutes, naturally gluten-free, vegetarian, and picture-perfect on any summer table.
Watermelon Feta Stacks with Pistachios
Ingredients
- Watermelon sliced 1-inch squares
- 1 block of feta cheese thinly sliced into 1-inch squares
- ¼ cup extra virgin olive oil
- 3 tablespoons aged balsamic vinegar
- Zest and juice of 1-2 limes
- ½ cup chopped pistachios
- ¼ cup chopped fresh basil or mint leaves
- Flaky sea salt to taste
Instructions
- Slice the watermelon and feta into flat squares. Place watermelon squares on platter, top with feta and another watermelon square. Secure stacks with strong toothpicks. Drizzle with olive oil, balsamic vinegar, lime zest and a squeeze of fresh lime juice.
- Sprinkle chopped pistachios and fresh basil on top of watermelon and feta. Season with flaky sea salt.
Garden-fresh, flavor-packed, and fancy without the fuss—Chef Megan’s Watermelon Feta Stacks are how summer should taste. Stay tuned for more edible garden inspiration from Healthy Eating 101 and the Atlanta Botanical Garden!
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