Grilled Watermelon “Caprese” Wedges with Pomegranate Molasses Vinaigrette Recipe

Name: Grilled Watermelon “Caprese” Wedges with Pomegranate Molasses Vinaigrette
Yield: 6.00 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 3 Tbsp. balsamic vinegar*; 3 Tbsp. Pomegranate Molasses; 1 Tbsp. honey; juice of half an orange; 1 small seedless watermelon; 1/4 cup crumbled feta cheese; 1/4 cup fresh mint, cut in ribbons; 1/4 cup Mayan Sea Salt; OR; Makrut Lime Sea Salt

A twist to a summertime favorite! A sweet and tart vinaigrette and creamy feta work to compliment the refreshing watermelon.

YIELD
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
1/4 cup crumbled feta cheese
1/4 cup fresh mint, cut in ribbons
1 tsp. Mayan Sea Salt
OR
1 tsp. Makrut Lime Sea Salt

Add all Savory items to cart

NOTES

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

Other Recipe Suggestions

Quick Pickled Watermelon Rind

Salted Watermelon

Watermelon Cooler

A twist to a summertime favorite! A sweet and tart vinaigrette and creamy feta work to compliment the refreshing watermelon.

DIRECTIONS

For vinaigrette: Preheat grill to medium. Place all ingredients in a blender; blend until smooth and set aside. Slice watermelon into 1/2- 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.

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Gluten-Free

Nut-Free

Vegetarian