Impressed your summer cookout crowd with this light, tasty salad that highlights the rich sweetness of grilled watermelon tossed with fresh spinach, creamy feta and balsamic vinegar.
To make this refreshing salad, prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of 1 large red onion (cut into ½-inch-thick rounds) with 1 tablespoon canola oil. Place 1 seedless watermelon (rind removed, cut into 2-inch-thick half moons) and onion on hot grill rack; cook 10 to 12 minutes or until watermelon and onion are charred, turning once halfway through cooking. Remove from grill; let stand 5 minutes.
Cut watermelon into about 1-1/2-inch chunks and chop the onion. In large bowl toss 1 cup crumbled feta cheese, 2 tablespoons balsamic vinegar, 1 teaspoon salt, ½ teaspoon ground black pepper, watermelon, onion and 2 tablespoons canola oil. Serve immediately over 2 cups arugula or baby spinach, if desired. Makes about 7 cups.
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