Grilled Watermelon over Arugula Salad
1 seedless watermelon
8 to 10 cups baby arugula
1/2 pound Greek feta cheese, we prefer sheep's milk
olive oil for brushing watermelon
1/2 cup lemon juice, fresh squeezed
1/2 cup extra virgin olive oil
1 tablespoon fresh oregano
1 tablespoon fresh garlic, chopped
2 teaspoons kosher salt
1 teaspoon black pepper
Cut watermelon into 2 inch thick triangles
On a separate platter, arrange arugula and scatter crumbled feta cheese.
Make dressing in a food processor or blender.
Grill should be medium hot. Brush watermelon with olive oil and season with salt. Grill each side of melon for about 30 seconds, just enough to get grill marks. Remove quickly.
To serve, drizzle dressing on arugula feta salad. Put on plates and add 2 slices watermelon each plate. Serves 8 people. Enjoy!