GRILLED WATERMELON AND PINEAPPLE SALAD WITH BASIL, MINT, AND FETA

1 ripe medium size watermelon

1 ripe pineapple

2-3 tablespoon olive oil

1 cup feta cheese, crumbled

⅓ cup fresh basil leaves, chiffonade

¼ cup fresh mint leaves, finely chopped

 

Dressing:

3 tablespoon olive oil

1 ½ tablespoon balsamic vinegar

1 tablespoon honey

¼ teaspoon salt

½ teaspoon fresh cracked black pepper

Preheat your grill to 400 degrees.

Cut your watermelon in 2” thick wedges (you’ll need about 8).  Cut the top, bottom, and skin off the pineapple.  Cut the flesh into 2” rounds.

Lay the watermelon wedges and pineapple rounds in one layer on a cutting board and drizzle with the olive oil.  Place oiled-side down on the hot grill and cook for 2-3 minutes until grill lines form.  Drizzle the tops with olive oil and flip to cook the other side, another 2-3 minutes.  Remove and let cool.  When cool, cut the rinds off the watermelon and chop the into 2” chunks.  Cutting. The tough core out of the center of the pineapple rounds, cut the rest into 2” chunks.  Place everything in a large bowl and refrigerate to cool.

Just before serving, drain any accumulated juice from the bowl and add the feta (reserved a couple of tablespoons to garnish the top), basil, and mint.

Combine all of the dressing ingredients in a small bowl and whisk until smooth.  Pour over the salad and toss everything to combine.

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