MAKES 6 SERVINGS
1 tablespoon olive oil
8 watermelon wedges, about 1 inch thick and 4 inches wide
2 medium ripe peaches, peeled and cut into wedges
½ teaspoon kosher salt
2 tablespoons roughly chopped fresh basil
1 (4-ounce) package feta cheese, crumbled
2 tablespoons honey
Balsamic reduction sauce
Preheat a grill to medium or set a grill pan over medium heat.
Brush the grates with olive oil. Arrange the watermelon and peach slices on the grill and sprinkle with ¼ teaspoon of the salt. Grill until there are grill marks on the fruit and it just begins to soften, about 3 minutes. Flip the fruit and sprinkle with the remaining ¼ teaspoon salt and grill the second side, about 3 more minutes.
Transfer the fruit to a platter and top with the basil and feta. Drizzle with the honey and balsamic reduction, and serve.
Grilling the watermelon and peaches releases even more of their natural sweetness, while giving them a hint of smoke from the fire. Combining them with creamy feta, bright basil and a drizzle of balsamic reduction makes this one magical salad. It is also mighty nice to make in the dead heat of summer, since the grill does the work (a grill pan works in a pinch too!).
MAKES ½ CUP
In a small nonreactive saucepan set over low heat, bring 1 cup balsamic vinegar to a simmer. Let simmer, stir frequently until the vinegar reduces by more than a half and coats the back of the spoon, about 15 minutes. Remove the pan from the heat and let cool. The reduction will keep in an airtight container in the refrigerator for up to 3 weeks.