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A colorful platter of fresh summer appetizers for party finger foods includes skewered fruits, bruschetta, and mini caprese salads.

Summer Party Platter: Watermelon Feta Skewers & Grilled Zucchini Roll-Ups

A stunning duo of make-ahead summer appetizers perfect for any gathering. Enjoy the refreshing contrast of sweet watermelon with salty feta on skewers, paired with elegant grilled zucchini rolls filled with herbed goat cheese. These no-fuss, flavor-packed finger foods capture the essence of the season with minimal effort.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chilled Watermelon & Feta Skewers: 1 small seedless watermelon about 5 lbs
  • 8 oz block good-quality feta cheese, cut into cubes
  • 20-25 fresh mint leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lime juice
  • Flaky sea salt and black pepper to taste
  • For the Grilled Zucchini Roll-Ups: 2 medium-large zucchinis, ends trimmed
  • 1 tbsp olive oil, for brushing
  • 2 tbsp full-fat Greek yogurt or sour cream
  • 2 tbsp finely chopped fresh herbs such as dill, chives, and parsley
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • Optional garnish: extra herbs, crushed red pepper flakes, or chili oil

Equipment

  • Cutting board
  • Sharp knife
  • Vegetable peeler or mandoline
  • Mixing bowls
  • Whisk
  • Grill pan or outdoor grill
  • Paper towels
  • Serving platters

Method
 

  1. For the Watermelon & Feta Skewers: Prepare the watermelon and feta. Pat the watermelon cubes dry with a paper towel. Cut the feta into cubes slightly smaller than the watermelon.
  2. Make the dressing by whisking together 2 tbsp olive oil and 1 tbsp lime juice. Season lightly with salt and pepper.
  3. Assemble the skewers by threading a watermelon cube, a mint leaf (folded if large), and a feta cube onto each wooden skewer.
  4. Arrange skewers on a platter. Just before serving, drizzle with the dressing and finish with a tiny pinch of flaky sea salt.
  5. For the Grilled Zucchini Roll-Ups: Slice the zucchinis lengthwise into long, thin ribbons (about 1/8-inch thick) using a vegetable peeler or mandoline.
  6. Brush both sides of the zucchini ribbons lightly with olive oil and season with salt.
  7. Heat a grill pan or outdoor grill over medium-high heat. Grill ribbons for 60-90 seconds per side until pliable with grill marks. Transfer to a plate to cool completely.
  8. Make the filling by mixing the goat cheese, Greek yogurt, chopped herbs, and lemon zest in a bowl. Season with salt and pepper. Mix until smooth.
  9. Lay a cooled zucchini ribbon flat. Place about 1 tsp of the cheese mixture at one end and gently roll up. Place seam-side down on a serving platter. Repeat.
  10. Garnish the platter with extra herbs, lemon zest, or a light drizzle of chili oil before serving.

Notes

Both recipes are excellent for make-ahead preparation. Grill zucchini and mix the cheese filling hours in advance; assemble rolls up to an hour before serving and refrigerate. Skewers can be assembled and refrigerated on their platter; add the dressing and final salt just before serving. For variation, try adding a balsamic glaze drizzle to the skewers or sun-dried tomatoes to the cheese filling. Store leftovers in an airtight container in the refrigerator for up to 2 days.