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1/4 pound pitted Bing cherries¼ pound pitted Rainer cherries1/2 pound blueberries½ pound seedless watermelon, 1/2-inch dice1 cup blackberries1 cup raspberries½ pound strawberries, hulled and halved or quartered depending upon the size3 Persian or 1 English cucumber, peeled, seeded and 1/2-inch dice2 teaspoons fresh oregano leaves½ teaspoon lemon thyme (optional) 6 ounces sheep, goat and/or cow’s milk feta1 bottle ice-cold fruity rose or rose sparkling wineFlake salt
In a bowl, gently toss the cherries, blueberries, watermelon, blackberries, raspberries, strawberries cucumbers, oregano and optional lemon thyme. Spoon the mixture into 6 wide flat soup bowls. Crumble the feta onto the top of the fruit.
Bring the bowls to the table and pour the wine or sparkling wine around the fruit. Sprinkle with flake salt.
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