Grilled Watermelon Feta Mint

# What You'll Need:

→ Produce

01 - 1 small seedless watermelon (about 3 to 4 pounds), cut into 1 inch thick wedges

02 - 1 small red onion, thinly sliced

03 - 1/2 cup fresh mint leaves, torn

04 - 1 cup arugula or baby greens, optional

→ Dairy

05 - 3/4 cup feta cheese, crumbled

→ Pantry

06 - 2 tablespoons extra virgin olive oil

07 - 1 tablespoon balsamic glaze or reduction

08 - Freshly ground black pepper to taste

09 - Sea salt to taste

# How to Make It:

01 - Preheat a grill or grill pan to medium high heat.

02 - Lightly brush the watermelon wedges on both sides with 1 tablespoon of olive oil.

03 - Grill watermelon for 1 to 2 minutes per side, just until grill marks appear and the fruit is slightly caramelized. Remove from grill and let cool slightly.

04 - Cut the grilled watermelon into cubes or triangles and arrange on a large platter.

05 - Scatter the red onion, mint leaves, and arugula over the watermelon.

06 - Sprinkle with crumbled feta cheese.

07 - Drizzle with the remaining olive oil and balsamic glaze.

08 - Season with freshly ground black pepper and sea salt to taste. Serve immediately.

# Expert Tips:

01 -

The grill transforms watermelon into something your guests won't expect, and their faces when they taste it are absolutely worth the five minutes of heat.
It comes together faster than you can set a table, yet feels intentional and special enough for company.

02 -

Don't crowd the grill—give those watermelon wedges space or they'll steam instead of caramelize, and you'll lose the whole magic trick.
Assemble this salad as close to serving as possible, because the feta and mint will start to weep if they sit too long with the warm fruit and dressing.

03 -