Day 4 of Stupendous Summer Salad Week! I don’t know if there’s anything so wonderful as watermelon in the summer (unless it’s a nice drippy ice cream cone). I start picking out juicy melons as soon as they show up in the markets, and by June our fridge is permanently stocked. What I really love is figuring out new ways to serve that delight and surprise. Grilled watermelon is one of my favorites and I’ve made it into a salad here. Enjoy!
Photo Credit: be▲-t (Creative Commons)
Photo Credit: Stephanie (Creative Commons)
- On medium high heat bring vinegar to a simmer and cook until reduced think enough to coat a spoon (it may still look thin, but will thicken as it cools). Remove from heat.
- Combine arugula, cilantro, heriloom tomatoes and goat cheese in large bowl and toss.
- Cut watermelon into slices about 1 inch thick and brush lightly with olive oil. Place on medium hot grill and cook until grill marks appear (about 2 minutes). Remove from heat, slice into 1 inch chunks and combine with other ingredients.
- Plate and drizzle with balsamic reduction. Serve immediately
Serve with: Hamburgers
Drink with: Gin Mojitos
What’s your favorite ways to serve watermelon in the summer?