For this unique watermelon recipe, Jeremiah Galey, the executive chef at Amy’s on Franklin in Evansville, Indiana, cuts a one-inch-thick round from the center of a whole seedless watermelon, and proceeds to cut the "wheel" like you’re slicing a pizza to create pointed wedges.
“Tajín is a Mexican chili lime seasoning,” Galey says. “I love it on fries and chicken wings.
“And, if you have the ability, I prefer using a charcoal grill for the watermelon; place it directly over a medium-high flame without any oil for about 45 seconds or a minute. You’ll look for some grill marks, flip it, and then grill it about another minute until it's heated.”
Yields: 4 servings
- 1 (1-inch-thick) center slice watermelon, cut into 8 equal wedges
- ¼ cup balsamic vinegar
- 2 tsp peanut, grapeseed or coconut oil, divided
- 1 lime, cut in half
- ¼ cup crumbled feta cheese
- coarse sea salt
- Tajín seasoning
In small saucepan, heat balsamic vinegar over medium heat until thick, syrupy and reduced by half, being careful that it doesn’t burn; remove saucepan from heat and allow vinegar to cool.
Meanwhile, preheat 10- to 12-inch cast-iron skillet over high heat. Reduce heat to medium-high; add 1 teaspoon oil and 4 watermelon wedges to skillet. Cook 1½ to 2 minutes or until watermelon is heated through and caramelized in spots, turning with tongs to lightly sear both sides.
Transfer wedges as they are done to salad plates, 2 wedges per plate. Repeat process, preheating skillet, adding remaining 1 teaspoon oil, searing watermelon and transferring to plates as they are done. Drizzle vinegar over watermelon; squeeze some lime juice on top and sprinkle with cheese and a pinch each salt and seasoning to serve.