By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
286 cal · 10 min
Watermelon and Feta Tea Sandwiches
Recipe GLPRc9965fd9e90822
Elegant and refreshing tea sandwiches featuring chilled watermelon "bread" stacked with creamy feta cheese, cool cucumber, fresh basil and mint, peppery arugula, and a drizzle of balsamic glaze. Perfect for summer entertaining.
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Ingredients
1 small mini seedless watermelon
1 (8-ounce) brick feta cheese
½ English cucumber, thinly sliced
¼ cup fresh basil leaves
¼ cup fresh mint leaves
1 cup arugula
¼ cup balsamic glaze
Directions
Cut the watermelon into 1-inch-thick round slices.
Trim away the rind from each slice to form a square shape.
Cut each square in half to create two ½-inch-thick rectangular pieces.
Trim the watermelon rectangles to approximately 3 inches long by 1½ inches wide.
Lay the watermelon pieces on clean paper towels and pat dry to remove excess moisture.
Slice the feta cheese into pieces matching the length and width of the watermelon rectangles.
Layer one feta slice on one watermelon rectangle and two cucumber slices on another watermelon rectangle.
Place one basil leaf on top of the cucumber layer and one mint leaf on top of the feta layer.
Add a small handful of arugula to the cucumber and basil layer.
Drizzle the arugula with balsamic glaze.
Close the sandwich by pressing the feta-topped watermelon piece onto the cucumber, herb, and arugula layer. Repeat steps 7 through 10 to make 15 additional sandwiches for a total of 16.
Serve the tea sandwiches immediately while the watermelon is chilled and the ingredients are fresh.
Comments
This is a summer refresher that hits Charlotte's heat and local watermelon season perfectly, with feta and fresh herbs widely available at any major chain. The real catch is the balsamic glaze, which most standard supermarkets carry in the vinegar aisle but commands a premium ($6–$8 a bottle) when you're only using a drizzle; a shortcut to regular balsamic vinegar or even lime juice cuts that cost sharply. Budget 20 minutes for reasonable prep—the 10-minute claim skips trimming the watermelon and layering sandwich components. It's a light, same-night dish that doesn't reheat, so it suits a warm-weather lunch or appetizer crowd rather than weeknight family dinner, but makes enough to feed eight if portions are modest.
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