Ingredients:

  • 1 small seedless watermelon, cut into 1.5-inch thick rectangles
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 4 cups fresh baby arugula
  • 4 oz crumbled feta cheese
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Simmer for 8–10 minutes, stirring occasionally, until the liquid reduces by half and becomes a velvety syrup. Remove from heat and let cool.
  2. Brush both sides of the watermelon rectangles with olive oil and season lightly with salt and pepper.
  3. Preheat grill to high heat. Sear the watermelon steaks for 3–4 minutes per side until deep mahogany-colored grill marks appear and the structure softens.
  4. In a large mixing bowl, toss the arugula, red onion, mint, and basil with extra virgin olive oil and lemon juice.
  5. Arrange the dressed greens on a platter, top with the warm grilled watermelon steaks, sprinkle with crumbled feta, and drizzle with the balsamic glaze.