1 small watermelon (about 6 pounds), cut into 1-inch-thick rounds (lay melon on its side, and cut through rind and flesh with a sharp knife)
1/2 cup small mint leaves, torn
2 ounces feta cheese, crumbled into large chunks
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
How to Make It
Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges.
Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and vinegar, then sprinkle with salt and pepper.
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