Serves 4
Grilling adds another dimension to this traditional dish—you can skip it altogether but the heat lends a fourth “flavor” to the sweet, salty, sour combination. Serve with any grilled meat, poultry, or fish.
¼ watermelon, rind removed and cut into 16 (¾-inch-thick) wedges
Olive oil
Kosher salt
Fresh ground black pepper
1 cup crumbled feta cheese
2 teaspoons honey, optional
8 mint leaves, snipped with scissors
Preheat a gas grill or grill pan over medium heat. Rub one side of each piece of watermelon with olive oil. Season with salt and pepper. Arrange the oiled side of the watermelon on the grill and grill for 30 seconds—just long enough to impart the flavor of the grill. Transfer the fruit to a platter and scatter the feta over. Drizzle with more olive oil and honey, if desired. Season with salt and pepper and scatter the mint over. Serve warm.
NOTE: Be careful not to overcook the watermelon. The goal is to add a smoky char for depth of flavor. The watermelon should still stay crunchy and cool.