Grilled Watermelon and Arugula Salad
Grilling the watermelon isn’t required but it sure enhances the sweetness and adds a hint of smoky flavor that combines perfectly with the rest of the line-up and the refreshing white balsamic dressing.
Servings 6 servings
Calories 222kcal
Ingredients
- 6 slices seedless watermelon , cut 1-inch thick, about 3 lbs
- 3 tablespoons olive oil , divided
- Sea salt and freshly ground pepper, to sprinkle on watermelon
- 2 tablespoons white balsamic vinegar , may substitute white wine vinegar
- 1 lemon or lime , grilled
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup heirloom cherry tomatoes , halved, about 6 ounces
- 1 cup baby arugula , packed
- ¾ cup shallots , thinly sliced
- ½ cup radishes , thinly sliced
- ½ cup feta cheese , crumbled
- ¼ cup fresh mint , thinly sliced
- ¼ cup fresh basil , thinly sliced
Instructions
- Preheat grill over medium-high heat.
- Brush watermelon wedges on both sides with 2 tablespoons of the olive oil. Sprinkle both sides with sea salt and ground pepper.
- Grill watermelon and lemon or lime halves 2-3 minutes per side until slightly softened and caramelized. When cool enough to handle, cut watermelon into 1-inch pieces. You’ll have about 4 cups.
- In a large bowl, combine vinegar, grilled lemon or lime juice, honey, salt, and pepper. Slowly whisk in remaining 1 tablespoon of olive oil.
- Add remaining ingredients and watermelon. Gently toss to coat. (Can be made 2 hours ahead. Cover and chill.) Serve chilled or at room temperature.
Nutrition
Serving: 1 serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Cholesterol: 11mg | Sodium: 252mg | Potassium: 549mg | Fiber: 3g | Sugar: 23g | Vitamin A: 2021IU | Vitamin C: 37mg | Calcium: 115mg