Grilled Watermelon and Tomato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 620
- Total Fat
- 45
- Saturated Fat
- 9
- Carbohydrates
- 56
- Dietary Fiber
- 6
- Sugar
- 42
- Protein
- 9
- Cholesterol
- 27
- Sodium
- 2168
- Total: 45 min (includes cooling time)
- Active: 30 min
Ingredients
Honey-Lime Vinaigrette:
2 large cloves garlic
1 large shallot, halved
2/3 cup olive oil
1/4 cup honey
1/4 cup fresh lime juice (from 2 to 3 limes)
Zest of 1 lime (about 1 teaspoon)
Kosher salt and freshly ground black pepper
Salad:
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons light brown sugar
1 small seedless watermelon (about 9 1/2 pounds)
One 5-ounce container baby arugula
One 16-ounce container Campari tomatoes, cut into wedges
4 ounces feta cheese, crumbled
1/4 cup thinly sliced red onion
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.