GrillAmerican
Watermelon-feta salad
Cold melon, feta, mint, lime. Next to grilled meat in the heat.
Made it?
10 min · 10 min hands-on · pull 185°F
Ingredients
3.5 lb on the fire · ~2.3 lb to the table · 5 plates at 8 oz
- watermelon, in chunks4 cups
- feta, crumbled6 oz
- mint leaves1/2 cup
- lime, juice1
- olive oil2 tbsp
- kosher salt, black pepperto taste
Method
- 1
Watermelon, salt, lime, oil.
- 2
Mint, feta. Pepper.
- 3
Drain if it floods. It should be cold. Hot watermelon is a mistake.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min