Description
A surprisingly delicious summer salad where smoky, grilled watermelon meets the salty tang of feta and the cool freshness of mint. Perfect for a light lunch or a barbecue side.
Ingredients
Units
Scale
- 1/4 medium watermelon
- 1/2 cup (118ml) or 95 g crumbled or cubed feta cheese
- 2 cups (473ml) or 30 g arugula
- 1/4 cup (59ml) sliced red onion (about 1/4 of an onion)
- 2 Tablespoons (30ml) chopped mint
- 2 Tablespoons (30ml) chopped basil
- 1 Tablespoon (15ml) olive oil + more for cooking
- 1/4 teaspoon (1.2ml) each of salt and pepper
Instructions
- Cut the watermelon into 1-inch-thick triangular slices, rind removed. Pat dry with paper towels — this step is important for getting good grill marks.
- Brush the watermelon slices lightly with olive oil. Heat a grill or grill pan over high heat. Grill the watermelon for 2 to 3 minutes per side until distinct char lines appear. Let cool for a few minutes, then cut into bite-sized pieces.
- In a large bowl, toss together the arugula, sliced red onion, chopped mint, and chopped basil.
- Add the grilled watermelon pieces and the crumbled feta. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss gently and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American