Instead of a grill, use a very well seasoned ridged cast iron grill pan if you like. Just make sure the cheese is very cold and very firm. Manouri is a unique, semi-soft Greek cheese, but a block of good Greek feta may be substituted. Ingredients:
12 ounces Manouri, very cold 1 ½ pounds seedless watermelon, in two 1-inch thick, center-cut slices 1 small red onion (cut into rings and pickled) Extra-virgin olive oil Kosher salt and cracked black pepper 10 leaves mint 10 picked sprigs dill 10 leaves Thai basil 1 tablespoon aged balsamic vinegar Four slices rustc bread (cut 1" thick) Sea salt
For Pickled Red Onions 1 teaspoon coriander seeds 1 teaspoon black peppercorns 1 teaspoon fennel seeds ½ cup dry red wine 1 cup red wine vinegar 2 tablespoons kosher salt 2 tablespoons sugar 1 Small Red onion (peeled and sliced into 1/8 inch rings)
- Pickle onion rings. (See recipe below) - Preheat a charcoal or gas grill until hot. - Cut the manouri into two 1-inch thick circles. Trim the rind from the watermelon rounds and cut into large pie-shaped wedges, about 5 inches on the longer sides. Brush the watermelon and the manouri with a little olive oil and season with salt and pepper. - Grill the watermelon wedges and the manouri rounds just until slightly char-marked on both sides. Transfer to a platter and cut the manouri into wedges about the same size as the watermelon. - Top with pickled onion rings. Drizzle with a little more olive oil and a few drops of aged balsamic. - Finish with fresh herbs, a little sea salt and a coarse grind of black pepper.
For Pickled Red Onions - In a dry pan, lightly toast the spices. Add the wine and reduce by half. Add the vinegar, salt, and sugar. Simmer for 20 minutes. - Meanwhile, place the onions in a heatproof container. Pass the hot pickling liquid through a fine sieve over the onions and let them soak overnight, or as long as possible.