Grilled Watermelon & Grilled 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, semisoft Greek cheese, but if you can’t find it, substitute a block of good Greek feta.
- 12 ounces Manouri, very cold
- 1 ½ lbs. Seedless watermelon,
in two 1-inch-thick, center cut slices
- 20 each leaves of fresh mint
- 20 each picked sprigs dill
- Sea salt
- Extra-virgin olive oil
- Kosher salt and cracked black pepper
- Preheat a charcoal or gas grill until hot.
- Cut the manouri into two 1-inch-thick circles. Trim the rind from the watermelon rounds and cut into large pie-shaped wedges, about 5 inches on the longer sides. Brush the watermelons and the manouri with a little olive oil and season with kosher salt and pepper.
- 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. Scatter with the mint leaves, dill sprigs, and a little sea salt. Grind a little pepper over the top.
*For an extra bit of tanginess, scatter with a few drops of aged or reduced balsamic vinegar.