To begin, let me tell you that my experimentation with watermelon has been limited and, uh, not so successful in the past.
Every time I have attempted a recipe with it I’ve found out that while it wasn’t bad, it wasn’t as good as eating it plain.
For a long time, I didn’t bother doing anything with watermelon other than eating it slice after a refreshing slice or blending it with ice and gulping it down—which I love.
But somehow I am more open to new possibilities these days. The summer off and all the time on my hands are inspiring me to take chances.
I sprinkled the watermelon with cardamom, which I never did before. I glazed it with maple syrup and seared it on a very hot grill, which I also never did. Then I tossed it with one of my favorite cheeses, feta, and one of my favorite herbs, oregano.
Did I think it was worth the trouble this time?
I say, most definitely.
Cardamom Maple-Glazed Watermelon with Feta and Oregano Recipe
2 large servings
- 5 watermelon slices
- 1/2 teaspoon ground cardamom
- 2 tablespoons maple syrup
- 3 ounces crumbled feta
- 2 tablespoons chopped fresh oregano, plus some whole leaves for garnish
Preheat the grill on high for about 10 minutes.
Sprinkle the watermelon slices with cardamom and brush them with maple syrup on both sides. Grill the watermelon, 3 to 5 minutes per side or until grill marks appear.
Cut the watermelon into bite-sized cubes and place it in a large bowl. Add the feta and chopped oregano and toss.
Serve immediately, garnished with whole oregano leaves. You may chill the salad first if you prefer.
