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Grilled Watermelon and Feta Skewers

August 12, 2011

I love the flavors of summer and what embodies seasonal summer flavor more than fresh watermelon? This recipe is two-fold because it started as a skewer recipe I saw in the June 2011 issue of Martha Stewart Living, and then it evolved into a salad that was inspiration from a dish I had recently at Lilette Restaurant  here in New Orleans.

Lilette’s dish was a fried pork belly, watercress and watermelon salad with a lemon vinaigrette which I can confidently say was one of the best summer dishes I’ve ever had. Seriously! Even my boyfriend thought so. The crispy, fatty pork belly was balanced by the fresh watercress, tangy dressing and sweet crunch of chunky watermelon. My mouth is watering just thinking about it right now.

For my dish, it began as the Martha Stewart Skewers. However, the feta cheese did not stay on the skewers very well so I grilled it individually and let them cool then tossed with the watermelon, basil and spinach in balsamic and olive oil. I used spinach instead of watercress because it was what I had on hand.

I highly recommend this one for a light side on a hot summer night or to impress your guests if you have them over for a cookout. Grilling the watermelon over charcoal really gives it an extra smokey flavor and great texture. Enjoy!

Recipe

  • 16 1-inch cubes peeled seedless watermelon
  • 8 large basil leaves
  • 8 cubes (3/4 inch) feta cheese (6 ounces)
  • 2 Cups Fresh Baby Spinach
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
1. Soak the skewers in water for 30 min to an hour.
2. Heat the grill to medium-high heat.
3. Thread the watermelon onto the skewers and drizzle in olive oil. Cook on the grill until you see the char marks on each side. Place the feta chunks on the grill and turn carefully with tongs until you see grill marks.
4. Remove the feta and watermelon from the grill and sprinkle lightly  with salt and pepper to season. Toss the feta and watermelon gently in a large bowl with the spinach and a tablespoon or so of olive oil.
5. Plate and drizzle with a touch of balsamic vinegar before serving.
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One Comment leave one →
  1. Noelle permalink
    August 20, 2011 11:03 am

    This looks really good, I’m going to have to try it before summer is over. I’m going to try to grow my own basil too!

    Like

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