2 c. diced strawberries
2 kiwi, peeled, quartered and thinly sliced
¼ c. chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 tbsp. chopped fresh mint
1 tbsp. fresh lime juice
1 (3 pound) seedless watermelon
½ tsp. kosher salt
¼ tsp. black pepper
⅓ c. feta cheese crumbles

For salsa, in a bowl combine strawberries, kiwi, red onion, jalapeno pepper, mint and lime juice. Cover and refrigerate until ready to serve. Preheat grill to direct heat over medium-high heat. Cut watermelon into one-inch-thick slices; discard ends. Place watermelon slices on grill rack. Grill about 2 minutes or until watermelon is lightly seared, turning once halfway through grilling. Remove watermelon slices from grill. Sprinkle with salt and pepper. Cut each slice into 6 wedges. Transfer wedges to a serving platter; top with salsa and cheese.


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