Active Time

　　20 minutes

　　Total Time

　　25 minutes

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.

　　

Ingredients

4 servings

　　1 tablespoon olive oil, plus more

　　1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices

　　1 teaspoon kosher salt, divided

　　4 multicolored heirloom tomatoes, thinly sliced

　　1/2 teaspoon freshly ground black pepper, plus more

　　6 ounces feta, thinly sliced (about 1 1/4 cups)

　　

Step 1

Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.

　　

Step 2

Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.

　　

Step 3

Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.

　　

Step 4

Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.