Description
A surprisingly delicious and refreshing summer salad featuring smoky grilled watermelon, salty feta cheese, fresh mint, and a tangy balsamic glaze. A unique twist on classic watermelon recipes.
Ingredients
8 cups seedless watermelon, cut into 1-inch thick triangles or wedges
1 tablespoon olive oil, plus more for brushing grill grates
1/4 teaspoon sea salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste
4 ounces good quality feta cheese, crumbled or cubed
1/4 cup fresh mint leaves, torn or chiffonaded
1/4 cup balsamic glaze (store-bought or homemade, see notes)
Optional: Zest of 1/2 lime
Instructions
Step 1: Prepare the watermelon. Cut the watermelon into 1-inch thick slices, then into triangles or wedges. Pat them thoroughly dry with paper towels. Lightly brush both sides of each watermelon piece with olive oil and season lightly with sea salt and black pepper.
Step 2: Preheat your grill to medium-high heat. Clean and oil the grill grates well to prevent sticking. Carefully place the watermelon slices on the hot grill.
Step 3: Grill for 2-3 minutes per side, or until distinct grill marks appear and the watermelon begins to caramelize and soften slightly. Do not overcook; the goal is to warm it through and add smoky flavor, not to make it mushy.
Step 4: If making homemade balsamic glaze: Pour 1/2 cup balsamic vinegar into a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and gently simmer for 10-15 minutes, or until thickened to a syrupy consistency. Let cool slightly.
Step 5: Assemble the salad. Arrange the grilled watermelon pieces on a large serving platter or individual plates. Evenly crumble or cube the feta cheese over the watermelon.
Step 6: Scatter the fresh mint leaves over the salad. If desired, add a sprinkle of fresh lime zest for extra brightness.
Step 7: Drizzle the balsamic glaze generously over the entire salad. Serve immediately and enjoy this refreshing and unique watermelon recipe.
Notes
For best results, use a good quality block of feta packed in brine. If you don't have time to make balsamic glaze, a good store-bought variety works perfectly. This salad is best served fresh but can be refrigerated for a few hours if needed.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizers & Snacks
- Cuisine: Mediterranean, Summer
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
