1. Prepare the watermelon: Start by washing your watermelon. Carefully cut the watermelon into 1-inch thick slices, then cut those slices into 1-inch cubes. Aim for uniform cubes so they fit nicely on the skewers and are easy to eat. You should get about 24-30 cubes from a small watermelon.

2. Cut the feta cheese: Take your block of feta cheese and pat it dry with a paper towel. Cut the feta into cubes that are roughly the same size as your watermelon cubes, about 1 inch. This ensures a balanced bite on each skewer.

3. Wash and pick the mint: Gently wash the fresh mint leaves under cool water and pat them dry. Carefully pick individual mint leaves from their stems. You’ll want one or two fresh leaves per skewer, depending on their size.

4. Assemble the skewers: Take one small wooden skewer. Thread a watermelon cube onto the skewer first, pushing it about halfway down.

5. Add feta and mint: Next, thread a feta cube onto the skewer, followed by a fresh mint leaf (or two smaller ones).

6. Complete the skewer: Finish by threading another watermelon cube onto the skewer. You should have watermelon on both ends, sandwiching the feta and mint in the middle. Repeat this process until all your skewers are assembled.

7. Arrange and chill: Arrange the finished skewers on a platter. If you have time, cover the platter with plastic wrap and chill in the refrigerator for at least 15-30 minutes. This helps to firm up the ingredients and makes them even more refreshing.

8. Optional balsamic drizzle: Just before serving, if desired, lightly drizzle a small amount of balsamic glaze over the assembled skewers. This adds a beautiful sheen and an extra layer of flavor.