Grilled Watermelon and Manouri
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.
*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.*