Refreshing Grilled Watermelon Salad

by Cindi Sutter, Founder & Editor Spirited Table®

Serves 8

1 medium-sized or 2 small seedless watermelons

3 tablespoons olive or avocado oil

5-6 baby seedless cucumber, sliced in rounds

2 cloves garlic, minced

8 basil leaves, julienned (rolled and very thinly sliced)

¼ cup balsamic vinegar 

1 tablespoons olive or avocado oil 

Salt and pepper to taste 

4 ounces feta cheese (optional)

 Instructions

1. Preheat the grill on high until it reaches 400 degrees with the lid on.

2. Slice the watermelon in to thick slices, then cut each slice into four wedges (leave the rind on).

3. Brush each rind on both sides with 1 tablespoon of the oil, and lay the wedges on the grill. After 1 to 2 minutes, flip the wedges and cook for 1 to 2 minutes more. Remove the wedges to a cutting board.

4. Cut of the rinds and cube the grilled watermelon. Put the watermelon in a large bowl.

5. Add the remaining ingredients to the bowl, including the remaining oil, and mix gently until full combined. Cover and refrigerate for at least 30 minute, or up to 2 hours.

6. Sprinkle with optional feta cheese and serve chilled.