Grilled Watermelon and Manouri
Grilled Watermelon and Manouri
Jun 21, 2012 | 2:48 pm
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.
4
Servings
179
Calories Per Serving
Deliver Ingredients
Notes
*Note: For an extra bit of tanginess, scatter with a few drops of aged or reduced balsamic vinegar.
Ingredients
- 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
Directions
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.*
Nutritional Facts
Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
23mg
8%
Carbohydrate, by difference
17g
13%
Protein
9g
20%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
144mg
14%
Choline, total
24mg
6%
Fiber, total dietary
1g
4%
Folate, total
55µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
4mg
29%
Phosphorus, P
94mg
13%
Selenium, Se
17µg
31%
Sodium, Na
483mg
32%
Water
47g
2%
Zinc, Zn
1mg
13%
