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Grilled Watermelon and Manouri

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.

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.*