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Grilled Watermelon and Manouri

Staff Writer
Grilled Watermelon and Manouri
Christopher Hirscheimer and Melissa Hamilton

This dish can be prepared on the grill or in a very well-seasoned, ridged cast-iron grill pan. Just make sure the cheese is very cold and very firm. Manouri is a unique, semi-soft Greek cheese, but if you can’t find it, substitute a block of good Greek feta.

See all feta recipes.

Click here to see 9 Cool and Creative Ways to Cook with Watermelon.

Deliver Ingredients


*Note: For an extra bit of tanginess, scatter with a few drops of aged or reduced balsamic vinegar.


  • Two 1-inch-thick, center-cut slices from one 1 1/2-pound seedless watermelon
  • 12 Ounces manouri, very cold, cut into two 1-inch-thick circles
  • Extra-virgin olive oil, to taste
  • Kosher salt and cracked black pepper, to taste
  • 20 mint leaves
  • 20 picked sprigs dill
  • Sea salt, to taste


Preheat a charcoal or gas grill until hot.

Trim the rind from the watermelon rounds and cut into large pie-shaped wedges, about 5 inches on the longer sides. Brush the watermelon and the manouri with a little olive oil and season with kosher salt and pepper, to taste.

Grill the watermelon wedges and the manouri rounds just until slightly char-marked on both sides. Transfer to a platter and cut the manouri into wedges about the same size as the watermelon. Drizzle with a little more olive oil. Top with the mint leaves, dill sprigs, and a little sea salt. Grind a little pepper over the top.*

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.