Grilled Watermelon Salad
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper
Add Checked Items To Grocery List
Watch how to make this recipe
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
Recipe courtesy of Claire Robinson
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/grilled-watermelon-salad-recipe.html?oc=linkback
Fresh Melon, Feta and Basil Salad
- 1 small cantaloupe
- 1 mini seedless watermelon
- 1/4 to 1/2 cup of crumbled feta cheese
- handful of basil
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lemon juice
- loads of fresh ground black pepper
Peel rinds away from cantaloupe and watermelon, then slice both in half. Seed cantaloupe and dice both melons into approximately 1-inch cubes. Stack basil leaves on top of one another, roll tightly into a small cylinder then slice thinly into strips. This technique is known as a chiffonade. Combine remaining ingredients and serve immediately.