Start with grilled melon slices and layer on the tangy, salty and sweet toppings for a breezy, summer-fresh dish. —Ellen Riley, Murfreesboro, TN
Prep: 25 min.
Grill: 10 min. + chilling
Makes: 8 servings
8 wedges seedless watermelon, about 1 in. thick
1 cup heirloom cherry tomatoes, sliced
1 cup fresh baby arugula
1/2 cup fresh blueberries
1/3 cup crumbled feta cheese
1/3 cup pitted Greek olives, halved
1 Tbsp. olive oil
1/8 tsp. kosher salt
1/8 tsp. coarsely ground pepper Balsamic glaze, optional
1. Grill watermelon, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat; transfer to a platter. Chill.
2. To serve, top chilled watermelon with tomatoes, arugula, blueberries, feta and olives. Drizzle with the olive oil; season with salt and pepper. If desired, drizzle with balsamic glaze.
1 WEDGE 91 cal., 4g fat (1g sat. fat), 3mg chol., 169mg sod., 13g carb. (11g sugars, 1g fiber), 2g pro.
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