Serves 4


  • 3/4 tsp. kosher salt, plus more for orzo water
  • 1 1/4 cups orzo
  • 1 tsp. finely grated lemon zest
  • 3 Tbsp. lemon juice
  • 5 Tbsp. olive oil
  • 1/2 tsp. ground black pepper
  • 1 large scallion, thinly sliced
  • 1/4 cup chopped mint
  • 1/4 cup chopped parsley
  • 1/2 tsp. dried oregano
  • 8 pitted Kalamata olives (2 ounces), chopped
  • 1/4 cup pine nuts, toasted
  • 4 (1 1/2-inch-thick, 5 1/2-inch-long, 2 1/2-inch-wide) pieces watermelon
  • 2 Tbsp. balsamic vinegar
  • 1/2 cup (about 2 ounces) crumbled feta

    Active time: 25 minutes
    Total time: 30 minutes

    In a medium saucepan of boiling salted water, cook orzo, stirring a few times, until al dente, about 6 minutes. Meanwhile, in a medium bowl, combine lemon zest and juice, olive oil, salt, and pepper. Drain orzo and transfer to a large bowl. Add lemon dressing and toss well. Let cool to room temperature, tossing occasionally, then stir in scallion, mint, parsley, oregano, olives, and pine nuts.

    Preheat a grill on high heat and oil well. Drizzle watermelon steaks on both sides with balsamic vinegar and cook until deeply charred, about 3 minutes. Turn, sprinkle with feta, cover, and grill another minute or so to melt cheese.

    Place 1 watermelon steak on each of 4 plates, spoon orzo alongside, and serve.

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