Source: Serena Ball
I'll always remember the first time . . . the first time I had grilled fruit. It was grilled pineapple, and it was one of those "aha" recipe creation moments. Up until now, I've only really experimented with grilling fruit (mainly stone fruit like peaches, plums, apricots) for desserts. Drizzled with olive oil and honey and done. Yum. So, I figured it was time to expand my grilled fruit horizons. From cocktails to salads to entrees, grilled fruit is hot this Summer (OK . . . bad pun).
I've been wanting to make Serena's grilled watermelon salad for three Summers now (she made it for one of our first Recipe ReDux posts), and earlier this week, I finally did. In the past, I've done watermelon salad with feta and mint (so good) but had never tried it a) grilled or b) with parmesan cheese (so so so good!).
Source: Deanna Segrave-Daly
Grilled Watermelon Salad
Serves 4 to 6
1 small seedless watermelon, sliced 1/2-inch thick into 1/4 triangles
1 tablespoon olive oil for brushing
1 lemon, juiced and zested
4 fresh basil leaves, torn
4 fresh mint leaves, torn
1/2 cup (about 1 ounce) Pecorino Romano or parmesan cheese, grated finely
- Preheat grill or grill pan (for about 5 minutes) over medium-high heat until very hot.
- Brush watermelon slices with olive oil. Grill watermelon for about 2-3 minutes per side, or until grill marks appear.
- Remove from grill, cool slightly. Cut off rind and chop into chunks.
- Add watermelon to serving bowl and toss with lemon juice, lemon zest, basil, mint, and cheese. Serve immediately.