1small or mini seedless watermelon cut into 1/2-inch thick slices then quarter cut into wedges/triangles
5ouncesbaby or wild arugula
1shallot, peeled and thinly sliced (you can also use red onion or green onions)
2limes, halved
2ouncessheep's milk feta cheese, crumbled or cubed (optional)
sea salt and black pepper, to taste
Instructions
Prepare a medium-hot grill. Using a paper towel, blot any surface moisture from the watermelon. Using 1 tablespoon of the olive oil, very lightly brush the watermelon slices on both sides, as well as the cut side on the lime halves. Grill the watermelon for about 3 to 4 minutes per side, or until charred with grill marks. Do not fuss with them too much, just leave them be until ready to flip. You can cut the rinds off the watermelon and cube for serving, or leave in wedges, rind on or off.
Grill the halved limes over the heat, cut side down, until lightly charred and juicy, about 5 minutes.
Prepare a bed of the arugula on your serving platter. Top with the grilled watermelon, sliced shallots and feta cheese. Drizzle with remaining olive oil, squeeze the juice from two of the charred lime halves over top, season with sea salt and black pepper, to taste.