Salad Days

Summertime calls for laid-back dinners that can be whipped up at a moment’s notice. These fast, fresh stunners make it a breeze.

Watermelon Pizza

Start with grilled melon slices and layer on the tangy, salty and sweet toppings for a breezy, summer-fresh dish. —Ellen Riley, Murfreesboro, TN

Prep: 25 min.

Grill: 10 min. + chilling

Makes: 8 servings

8 wedges seedless watermelon, about 1 in. thick

1 cup heirloom cherry tomatoes, sliced

1 cup fresh baby arugula

1/2 cup fresh blueberries

1/3 cup crumbled feta cheese

1/3 cup pitted Greek olives, halved

1 Tbsp. olive oil

1/8 tsp. kosher salt

1/8 tsp. coarsely ground pepper Balsamic glaze, optional

1. Grill watermelon, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat; transfer to a platter. Chill.

2. To serve, top chilled watermelon with tomatoes, arugula, blueberries, feta and olives. Drizzle with the olive oil; season with salt and pepper. If desired, drizzle with balsamic glaze.

1 WEDGE 91 cal., 4g fat (1g sat. fat), 3mg chol., 169mg sod., 13g carb. (11g sugars, 1g fiber), 2g pro.

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