1 small watermelon (about 6 pounds)
1/2 cup small mint leaves, hand-torn
2 ounces feta cheese, crumbled into large chunks
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Slice watermelon into 1-inch slices.
Heat a grill or grill pan over high heat until very hot.
Two at a time, grill watermelon rounds about 2 to 3 minutes on each side until charred.
Transfer watermelon to a cutting board and cut into wedges, discarding the rind.
Place watermelon wedges in refrigerator until chilled.
Arrange wedges on plate.
Sprinkle with mint and feta.
Drizzle with oil and vinegar then sprinkle with salt and pepper.
From Fresh From Florida