Grilled Watermelon Feta Mint Salad

# What You'll Need:

→ Produce

01 - 1 small seedless watermelon (about 3–4 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

# Directions:

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

02 - Brush both sides of the watermelon wedges with 1 tablespoon of olive oil.

03 - Grill the watermelon wedges for 1 to 2 minutes per side until grill marks appear and the fruit becomes slightly caramelized. Remove and allow to cool slightly.

04 - Cut the grilled watermelon into cubes or triangles and spread them over a large serving platter.

05 - Distribute the red onion slices, torn mint leaves, and arugula or baby greens over the watermelon.

06 - Scatter the crumbled feta cheese evenly over the salad.

07 - Drizzle the remaining 1 tablespoon olive oil and balsamic glaze over the salad. Season with freshly ground black pepper and sea salt to taste and serve immediately.

# Additional Tips::

01 -

This salad is the easiest showstopper at any summer gathering, like a secret flavor upgrade for outdoor meals.
The contrast of cool mint, creamy feta, and warm watermelon is a combination everyone talks about, which made it a repeat request at my place.

02 -

I learned grilling watermelon longer than two minutes turns it mushy and unrecognizable—timing is everything.
Adding the feta before the watermelon cools will cause it to melt and lose its crumbly magic, so patience pays off.

03 -