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.
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American, Gluten Free, Vegetarian
Keyword arugula, summer salad, watermelon
Prep Time 25minutes
Cook Time 5minutes
Total Time 30minutes
Author Kim Peterson
6-7wedges seedless watermelon, cut 1-inch thick, about 3 lbs
4tablespoonsolive oil, divided
Sea salt and freshly ground pepper, to sprinkle on watermelon
2tablespoonswhite balsamic vinegar, may substitute white wine vinegar
Juice of 1 grilled lemon or lime
¼teaspoonground black pepper
1cupheirloom cherry tomatoes, halved, about 6 ounces
1cupbaby arugula, packed
¾cupthinly sliced shallots
½cupthinly sliced radishes
½cupcrumbled feta cheese
¼cupfresh mint, thinly sliced
¼cupfresh basil, thinly sliced
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 2 tablespoons 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.
Give it Some Thyme - Grilled Watermelon and Arugula Salad