GRILLED WATERMELON SALAD
BBQ watermelon tossed with cucumber, feta, fresh mint and a simple vinaigrette to make a perfect grilled watermelon salad
Provided by Madeline
Categories Side
Time 25m
Number Of Ingredients 7
Steps:
- Preheat grill over medium high heat. When the grill is warm place rectangles on the grill and cook for 2 minutes on one side then rotate and cook for 2 minutes on another side. Remove from the grill and allow the watermelon to cool completely.
- While the watermelon cools, whisk together the dijon mustard, olive oil, and apple cider vinegar.
- Once the watermelon has cooled, cut it into cubes and add to a large mixing bowl with the cubed cucumber, feta, mint and vinaigrette. Toss to combine and serve at room temperature or chilled.
Nutrition Facts : ServingSize 3/4 cup, Calories 129 calories, Sugar 7.6 g, Sodium 240.1 mg, Fat 8.9 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 0.6 g, Protein 3.5 g, Cholesterol 16.8 mg
GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
- For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
- Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
- Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.
GRILLED WATERMELON SALAD
Steps:
- 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.
GRILLED WATERMELON
This is something you need to try (as a side dish, dessert or incorporated into a salad or salsa). You will be surprised to taste that the watermelon is not quite as sweet as you'd think and it's more "meaty". I first had it in Sweden as a side dish and came home looking for the recipe! You can easily turn this recipe into a grilled watermelon salad by serving each wedge on a bed of baby lettuces or arugula, drizzled with a raspberry vinaigrette dressing then sprinkled with a little crumbled feta, blue, or chèvre cheese. Cooking time includes the "resting time" for the watermelon prior to grilling.
Provided by januarybride
Categories Dessert
Time 40m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 4
Steps:
- How to get your watermelon wedges: Cut the watermelon in half, place cut side down on the table, then cut into slices, about 1 1/2 inches thick. Cut each slice in half, creating two wedges (if your melon is really big, you may need to cut each slice into three wedges). You can leave the rind on or cut it off, totally up to you.
- Lightly sprinkle the wedges on both sides with the salt. Stand the wedges on their edges on a rack over a sink or pan and let them drain for half an hour.
- Preheat the grill to high.
- After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. You should stop just when you feel the watermelon begin to crunch.
- Brush the watermelon lightly on both sides with the olive oil. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes.
- Remove from grill and sprinkle with sea salt and a little fresh ground pepper.
Nutrition Facts : Calories 29.8, Fat 3.4, SaturatedFat 0.5, Sodium 0.1
GRILLED WATERMELON SALAD
Provided by Eric Werner
Categories Salad Cheese Fruit Appetizer Side Fourth of July Vegetarian Backyard BBQ Watermelon Summer Family Reunion Grill Grill/Barbecue Healthy Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
- Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
- Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.
3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you'd imagine from this simple combination.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Summer Salad Watermelon Feta Tomato Potluck Backyard BBQ Vegetarian Wheat/Gluten-Free Grill Side
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
- Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20-22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
- Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
- Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.
GRILLED WATERMELON AND TOMATO SALAD
Provided by Elaine Louie
Categories dinner, lunch, quick, salads and dressings
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
- Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
- Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
- Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 25 grams
GRILLED HALOUMI AND WATERMELON SALAD
This is from "Redbook's" Go Greek! spread. The recipe is written for a crowd, but can easily be pared down, if needed.
Provided by threeovens
Categories < 30 Mins
Time 19m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for medium high heat; brush grates with oil.
- Combine grated zest from 1 lime, juice from 2 limes, garlic, jalapeno, salt, sugar and whisk until sugar is dissolved; whisk in 1/4 cup oil to emulsify, then stir in capers.
- Arrange watermelon slices on a large platter.
- Halve cheese, diagonally, then cut each half (cut side down) into 3 thin slices; brush cheese with oil and grill until golden and grill marked, about 2 minutes per side.
- halve the grilled cheese slices and scatter among the watermelon on the platter.
- Spoon dressing over all and top with spicy sprouts.
Nutrition Facts : Calories 133.3, Fat 8.4, SaturatedFat 1.2, Sodium 97.2, Carbohydrate 15.8, Fiber 1.3, Sugar 11.9, Protein 1.4
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