These three ingredients of watermelon, yogurt, and feta cheese are coveted Eastern Mediterranean ingredients. They come together in minutes, and the taste is joyous for all ages. The watermelon becomes the chips or the toast to pick the spread. Imagine the fun during hot summer months around the pool or in your living room. I usually cut the watermelon into long, skinny strips; this makes dipping in the spread much easier and creates a finger food.

Ingredients

• Half a watermelon red and refrigerated (seedless optional)
• 6 ounce feta cheese removed from brine plus quarter cup crumbled.
• 1 lemon zest
• 1 cup Plain Greek yogurt
• 3 TBS olive oil and a bit more for drizzling
• 1 TBS Aleppo pepper
• 4 TBS chopped fresh mint and few more leaves as garnish 
• 4 TBS Dry roasted crushed pistachios (optional or any other nuts you prefer)

Instructions

1. Combine the feta (leaving the crumbled portion out), Greek yogurt, and lemon zest in a food processor.
2. Blend while running olive oil until smooth and creamy.
3. Add 3 tablespoons of water to make it a bit more runny.
4. Turn off the blender, add the crumbled feta, and give one stir with a spoon.
5. Transfer the mixture to a platter.
6. Dry roast the pistachios, chop coarsely, and sprinkle on the creamy feta yogurt platter.
7. Spread the mixture on one side of the platter.
8. Sprinkle Aleppo pepper and chopped fresh mint on top.
9. Drizzle with olive oil.
10. Remove the skin of the watermelon and cut it into ½-inch width and about 3-inch length strips.
11. Serve the watermelon strips together with the creamy feta yogurt mixture for a delicious party snack.