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

# Step-by-Step Guide:

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 if using 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.

# Additional Tips::

01 -

The grilled watermelon tastes nothing like raw watermelon—it's concentrated, caramelized magic that surprises everyone.
Takes barely twenty minutes from start to plating, yet feels impressive enough for guests.
Works as a light lunch, a side dish at barbecues, or an elegant starter that nobody expects.

02 -

Don't oversalt the watermelon on the grill—the feta brings enough salt, and you can always add more at the end, but you can't take it back.
The salad is best served within ten minutes of assembly; the greens will eventually wilt from the warm watermelon, which isn't bad, just different.

03 -