This dish’s success comes from combining the beautiful sweetness of melon with the creamy salty and briny flavors of feta. When you pair that with the brightness of fresh mint and tangy pomegranate molasses, it makes a beautiful side to any barbecue.
1 lemon, sliced, seeds removed
2 tablespoons plus ½ cup olive oil
8 ounce feta, sliced ½ inch thick
2 dried chilies de árbol or other dried red chilies, lightly crushed
2 bay leaves
2 tablespoons fresh lemon juice
Preheat oven to 400°. Toss lemon slices and 2 tablespoons oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10–12 minutes; let cool. Combine lemon slices, feta, chilies, bay leaves, lemon juice and remaining ½ cup oil in a small dish; season with pepper. Cover; chill 12 hours.
3 cups seedless watermelon chunks
1 cup marinated feta chunks
2 tablespoons torn mint leaves
1 tablespoon pomegranate molasses
Black pepper to taste
Red pepper flakes to taste (optional)
In a large bowl, combine the watermelon, feta and a few generous grindings of black pepper. For a little more zing, add the red pepper flakes, if you like. Finish by drizzling pomegranate molasses and garnishing with torn mint leaves.