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

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.

Serves about 6 (serving size: 1 1/3 cups salad)


  • Calories 122
  • Fat per serving 4.7 g
  • Saturated Fat 1.8 g
  • Monounsaturated Fat 2.2 g
  • Polyunsaturated Fat .4 g
  • Protein 3 g
  • Carbohydrates 19 g
  • Fiber 1.5 g
  • Cholesterol 8 mg
  • Iron 2 mg
  • Sodium 208 mg
  • Calcium 79 mg

Recipe courtesy of Caroline Wright,