Grilled Watermelon and Tomato Salad
Watermelon and Tomato Salad
TODAY
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Rating:
3.28 (25 rated)
Cook time:
Prep time:
Servings:
10-14

This is a fresh, feel-good salad that goes well with all grilled meats, especially during the hot summer months.

Technique tip: Salting and resting the watermelon will help to draw out excess water. This will accentuate grill marks and allow better absorption of the dressing.

Ingredients

    • 1 small watermelon
    • Salt
    • 1/2 cup extra virgin olive oil
    • 1¾ pounds tomatoes, cut into 3/4-inch cubes
    • 1 small red onion, halved and thinly sliced
    • 1/2 cup red wine vinegar
    • 1 tablespoon sugar
    • 1/4 cup thinly sliced fresh basil
    • Salt and freshly ground black pepper
    • 1/2 cup crumbled feta cheese

Preparation

1. Preheat the grill to high heat or 450°F.

2. Cut the watermelon into 1¼-inch thick rounds. Generously salt both sides of each slice and put them on a wire rack set over a rimmed baking pan for 15 minutes.

3. Rinse the salt from the watermelon rounds and pat them dry with paper towels. Brush the watermelon pieces with 1/4 cup of the oil. Put the watermelon on the grill over direct heat and cook until grill marks appear, about 3 minutes on each side. Remove the watermelon from the grill, trim and discard the rind, and cut it into 1-inch cubes, picking out as many seeds as you can.

4. In a medium bowl, combine the watermelon, tomatoes, onion, the remaining 1/4 cup olive oil, vinegar, sugar and basil. Season with salt and pepper to taste, cover the bowl, and refrigerate for 1 hour.

5. Sprinkle the feta cheese over the top before serving.

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