1 small Florida watermelon (about 6 pounds)
½ cup small mint leaves, hand-torn
2 ounces feta cheese, crumbled into large chunks
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh ground pepper, to taste
Slice watermelon into 1-inch slices. Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds about 2 to 3 minutes on each side until charred. Transfer watermelon to a cutting board and cut into wedges, discard the rind. Place watermelon wedges in the refrigerator until chilled. Arrange wedges on a plate. Sprinkle with mint and feta. Drizzle with oil and vinegar then sprinkle with salt and pepper.
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