1 Video | Photo: Grilled Watermelon Salad Recipe
Ingredients
- 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
Directions
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.
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By TamaraJean1018
Arlington, WA
on August 08, 2012
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I opted to grill the individual size seedless watermelons as they are a bit more firm than the larger melons.
Use good Balsamic Vinegar and Reduce it SLOWLY or it will turn to a hard candy stage quickly.
I could not find enough Arugula in my local stores so I added some baby Kale leaves
I used Feta too.
I let the watermelon sit out for about 15 minutes after I rubbed on the olive oil to set up a skin making it easier to flip.
Everyone Loved it.
The watermelon with just the slightest hint of salt and the vinegar was the most unusual and yet amazing taste I have come across this summer so far.
Personal:
The individual size was perfect
Bite size pieces would be better.
I liked the flavor of the feta vs. the goat cheese; the tang of the goat cheese with the vinegar was too overwhelming.
The Arugula & Kale added an earthly taste and the dressing clung to it perfectly.
Next time I will lightly coat the greens in a bowl before I plate the salad.
By ItsBin
West Columbia, SC
on February 11, 2012
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One of the best salads we make. Rave reviews from everyone who eats it. Reducing the balsamic will make your house smell, so do it outside or open a window if you can.
By aleenamyangel_5...
Modesto, CA
on September 01, 2011
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This recipe was not my fav. It does start the ideas flowing for watermelon in a salad with the balsamic reduction, however my daughter and I quickly realized we are not fans of arugula or goat cheese..lol...maybe we will give it another try with a different leaf and cheese.
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