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Grilled Watermelon “Caprese” Wedges with Pomegranate Molasses Vinaigrette

Yields: 6 servings
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Savory Spice Shop Ingredients
Pomegranate Molasses -4.5floz $3.50
Sea Salt, Mayan 2 oz bag $2.00

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 tsp. Mayan sea salt
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh mint, cut in ribbons

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, sprinkle each with sea salt 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 and mint, then finish with a drizzle of vinaigrette.

Yields:

6 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Grilled Watermelon “Caprese” Wedges With Pomegranate Molasses Vinaigrette

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-Monica P. of Denver, CO

Grilled Watermelon “Caprese” Wedges with Pomegranate Molasses Vinaigrette


Yields: 6 servings

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 tsp. Mayan sea salt
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh mint, cut in ribbons

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, sprinkle each with sea salt 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 and mint, then finish with a drizzle of vinaigrette.

Yields:

6 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.