Blend 8 large basil leaves with 3 sun-dried tomatoes, 1 cup crumbled feta, 4 artichoke hearts, 1/4 cup Greek yogourt, 1 tbsp olive oil and 1/4 cup water in a blender until smooth.
Combine 1 cup crumbled feta with 3 cups diced watermelon and 1/4 cup chopped fresh mint. Drizzle with 2 tsp balsamic vinegar and 2 tbsp olive oil. Toss to coat.
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