Grilled Watermelon
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Cooking Time:
20 min
Total Time:
20 min
Servings:
6 to 8 servings
Watermelon and feta is a combination we have come to know and love. But have you ever grilled watermelon? The sugars caramelize beautifully on a grill, which makes this summer melon taste even sweeter – if that is at all possible! Paired with a creamy dip of feta cheese and fresh herbs, this dish is the perfect combo of sweet and salty.
Ingredient
1Neutral oil, for the grates if grilling outdoors
21 small seedless watermelon (3 to 4 pounds)
32 cloves garlic, peeled
4One 7-ounce block good-quality feta, packed in brine, brine reserved (see Cook’s Note)
51/4 cup nonfat Greek yogurt (see Cook’s Note)
62 teaspoons packed fresh herbs, such as dill, mint or thyme leaves, plus more for serving
7Honey, for serving
8Freshly cracked black pepper
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Nutritional components
- Serving Size1 of 8 servings
- Calories139
- Total Fat9g
- Saturated Fat4g
- Carbohydrates11g
- Dietary Fiber1g
- Sugar8g
- Protein5g
- Cholesterol23mg
- Sodium288mg
Cooking process
Step 1Preheat a grill pan over medium-high heat. If using an outdoor grill, preheat over medium-high heat until a thermometer registers 500 degrees F; clean and lightly oil the grill grates. See Cook’s Note.
Step 2Cut the watermelon in half lengthwise. Cut each half into 1-inch thick slices shaped like half-moons. Working in batches, grill the watermelon slices, uncovered, until just marked, about 2 minutes per side. Transfer to a rimmed baking sheet to cool slightly. Once cool enough to touch, cut the watermelon into triangles, leaving the rind intact to serve as a handle for dipping.
Step 3Pulse the garlic in a food processor until minced. Add the feta, yogurt , herbs and 2 tablespoons of the feta brine. Process until whipped and smooth, scraping down the sides as needed. Transfer to a small bowl. Top with a drizzle of honey, pepper and more herbs.
Step 4Transfer the grilled watermelon “dippers” to a platter and serve with the feta dip.
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