Grilled Watermelon & Feta Salad with Mint, Arugula & Balsamic Glaze

Ingredients

Watermelon

Feta cheese (or other salty cheese like Cotija)

Mint – chopped

Arugula (optional)

Balsamic glaze (which is just reduced balsamic vinegar)

S&P

Olive oil (if grilling the watermelon)

Directions

Bring some balsamic vinegar to a boil & then reduce to a simmer.  In 20 minutes – my 1/4 cup of balsamic reduced to only one or two teaspoons of glaze – so boil down an appropriate quantity.  My quantity of glaze was sufficient for three little watermelon & feta towers.

If grilling the watermelon – cut it into large chunks.  You can cut them the size of a deck of cards or, as I did, use a large cookie cutter & create deep disks.  If you are not grilling – you can cut any way you like – including bite-sized cubes.

Heat your grill very hot.  Place the watermelon on a little olive oil & grill on that side – the oil side – for no longer than 2 minutes.  Do not overcook the watermelon or it will get mushy.

Foodstyling

Place some arugula on each plate (optional) & top with the grilled watermelon, crumbled cheese, chopped mint, a drizzle of the glaze & some S&P.  Serve those bad boys up!

If not grilling the watermelon – you can just leave that step out or you can toss all the ingredients in a bowl – rather than creating individual servings.