My brother-in-law made this from an amalgam of recipes he found online. I really didn’t expect it to be good, but, ooooooh, was it delicious! Definitely a perfect summer salad.
Slice watermelon into 8 pieces ¾“ thick, approximately 4” square (two slices per plate).
Brush olive oil lightly on both sides of each watermelon slice.
Grill watermelon slices on medium heat, 2 minutes per side.
Remove watermelon from the grill, lightly salt (to taste, then completely chill watermelon when done.
Place a bed of approximately ¼ cup baby spinach and arugula on a salad plate.
Top greens with one slice of watermelon, a bit of crumbled feta, and drizzle with balsamic reduction.
Add another ¼ cup greens, second slice of watermelon, feta, and drizzle with balsamic reduction and serve.