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Grilled Watermelon Salad

July 15, 2017


Recipe courtesy of Claire Robinson


1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a
French Chevre
Fresh finely cracked black pepper


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.


From → Recipes, Salad

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