Watermelon may seem like a wacky food to grill, but this classic summer fruit tastes delicious with a slightly smoky flavor and will wow you when paired with a syrupy balsamic reduction, salty crumbled feta, and fresh red onion.
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
2 cups fresh field greens, washed and dried
1 cup crumbled feta cheese
1 cup thinly sliced red onion
Fresh finely cracked black pepper
1. Stand watermelon cut-side-down on a cutting board and slice away rind, leaving solid block of melon. Turn block on its side and cut out 4 squares (you should have some melon to spare), roughly 3-by-3 inches and 1-inch thick.
2. Pour vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
3. Heat grill to medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
4. To assemble salads, put about 1/2 cup field greens on a serving plate and sprinkle with 1/4 cup red onion. Follow with 1 watermelon slice in the center and top with 1 tablespoon feta. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper.
Nutrition score per serving: 271 calories, 15g fat (7g saturated), 36g carbs, 7g protein, 3g fiber, 445mg sodium
Recipe courtesy of Big Girls, Small Kitchen; photo credit: Hannah Doolin