Recipe courtesy of Kardea Brown
Grilled Watermelon and Tomato Salad
Getting reviews...
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 620
- Total Fat
- 45 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 42 g
- Protein
- 9 g
- Cholesterol
- 27 mg
- Sodium
- 2168 mg
This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 620
- Total Fat
- 45 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 42 g
- Protein
- 9 g
- Cholesterol
- 27 mg
- Sodium
- 2168 mg
Ingredients
Honey-Lime Vinaigrette:
Salad:
Directions
- Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime juice and lime zest. Process until smooth. Season with salt and pepper. Set aside.
- Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
- Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
- Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
- Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onions on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.
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