Ingredients

  • For the vinaigrette:

  • 1/4 cup olive oil
  • 3 Tbsp. balsamic vinegar*
  • 2 Tbsp. pomegranate molasses
  • 1 Tbsp. honey
  • juice of half an orange
  • For the watermelon:

  • 1 small seedless watermelon
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh mint, cut in ribbons
  • 1 tsp. Mayan sea salt
  • OR
  • 1 tsp. Makrut Lime Sea Salt

Notes

*For a thicker, glaze-like dressing, use an aged or reduced balsamic.

Directions

Preheat grill to medium. Place all vinaigrette ingredients in a blender, blend until smooth and set aside. Slice watermelon into ½- to 1-inch rounds, place rounds on grill and cook about 5 min. per side, until tender with nice grill marks. Remove rounds from grill and cut into wedges (smaller for finger food servings, larger for individual plated servings). Place wedges onto serving plates or platter, top each wedge with feta, mint, and sea salt, then finish with a drizzle of vinaigrette.

Yields

6 servings

Thanks To

Savory Spice Shop Test Kitchen

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Savory Spice Shop Ingredients
Pomegranate Molasses -4.5floz $3.90
Sea Salt, Mayan 2 oz bag $2.25
Makrut Lime Sea Salt 2 oz bag $5.30

Nutrition

Gluten-Free
Nut-Free
Vegetarian

Items in this Recipe

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