each weddings are awesome. Surf and sun during the day (tho not much this time) followed by tender ceremonies, relentless dance parties, and endless 24 oz PBR’s beach side…not too shabby. Our friends John and Rachel just got hitched, and tho I bet you’re cruising thru Cali wine country chugging vintage vino and overindulging in world-class grub, this one goes out to you.
Rachel introduced Megs and I to watermelon salad last summer so I felt it only fitting to jam on the recipe again, with some creativity liberties of course.
Grilled Watermelon Salad
1/2 Medium Sized Watermelon
3 Large Chunks Feta Cheese
1 Large Handful Mint
Olive Oil, Salt, Pepper
Start first by dispatching your watermelon. I find it easiest to cut the ends off and trim the rind off down the sides like an orange. Lay it on one of it’s flatter sides and cut across width-wise to make giant 1″ thick discs. You’ll be tempted to chomp into one of these, but try to restrain if you can.
Trim each giant slice into a square and save the trimmed pieces for breakfast. Cut your square o’ melon in half, and each half across diagonally to create something reminiscent of a right triangle.
Layer these slices on a tray and drizzle each lightly with olive oil. Crank up your grill. When the grill is hotter than J-Lo’s ass on a hot plate place the slices on. Close the lid and leave them alone for 1-2 minutes. After a couple minutes turn the melon slices and grill another minute to develop grill marks on both sides.
Layer the slices up on a long plate, but use one that’s got some depth because they release a lot of juice. Use a flat plate and you’re gonna have a mini BP spill on your hands, only much tastier.
Top the water melon with a pinch of salt, crack or two of black pepper, the feta cheese crumbled into bit size pieces, and finally with the mint torn into thin pieces.
I had a feeling this was going to be good but it exceeded my expectations 10 fold. The grilling creates a serious sear on the melon that tastes like rich balsamic or some other sweet reduction. The caremelized juices collect around the melon coating the feta which bounces off the fresh mint and spicy black pepper.
Congrats again to the Hardin’s on a glorious wedding weekend and enjoy the left coast. Cent’anni!