Every summer needs a signature dish. This year, this is mine. Sure you can make a classic watermelon, feta and mint salad (it’s delicious and usually loved by most) but why not add a little extra sunniness and grill it instead?
Watermelon is very watery by nature, making it a little bit more tedious to grill and harder to get those sought-after grill marks. Here’s the trick to prepping it for the barbecue.
1. Cut your watermelon in slices; wrap them in a piece of paper towel or a tea towel. Stack in even layers on a rimmed baking sheet. Top with a second rimmed baking sheet, and top that baking sheet with weights (I just used cans from my pantry). Place in the fridge for about an hour. This will help compress the watermelon and take out some of the moisture.
2. Unwrap the watermelon slices, and place them on a greased barbecue over medium-high heat. Grill, turning once, until grill-marked, about 2 minutes per side. Transfer to a serving platter. Top with crumbled feta and chopped fresh mint.
3. In a small bowl, whisk equal parts olive oil and lemon juice; whisk in a little salt and pepper. Drizzle over the watermelon and enjoy!