Prep: 20 minutes
Grill: 15 minutes • Serves: 6
3 tablespoons canola oil
1 seedless watermelon (about 3 to 4 pounds), rind removed, cut into 2-inch-thick half moons
1 cup crumbled feta cheese
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups arugula or baby spinach for garnish (optional)
1.Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of onion rounds with 1 tablespoon oil.
2.Place watermelon and onion on hot grill rack; cook 10 to 12 minutes or until watermelon and onion are charred, turning once halfway through cooking. Remove from grill; let stand 5 minutes.
3.Cut watermelon into about 1-1/2-inch chunks and chop the onion. In large bowl, toss cheese, vinegar, salt, pepper, watermelon, onion and remaining 2 tablespoons oil. Serve immediately over arugula, if desired. Makes about 7 cups.
Approximate nutritional values per serving:
222 Calories, 12g Fat (4g Saturated), 22mg Cholesterol,
671mg Sodium, 24g Carbohydrates, 2g Fiber, 5g Protein