Grilled Watermelon And Tomato Salad Recipes

3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD

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 SALAD WITH SWEET AND SPICY VINAIGRETTE

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 AND TOMATO SALAD

Steps:

• Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime zest and lime juice. Process until smooth. Season with salt and pepper. Set aside.
• Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
• Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
• Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
• Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onion on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.

GRILLED WATERMELON AND TOMATO SALAD

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.

TOMATO AND WATERMELON SALAD WITH MOZZARELLA

Steps:

• For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.
• For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.
• To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.

GRILLED WATERMELON SALAD

Steps:

• In a medium-sized pot, bring the pomegranate juice to a boil over medium heat. Stir in the cornstarch and simmer until it thickens. Remove from heat and set aside.
• Set the grill temperature to high and let it heat up. Remove the rind. Cut melon in 4 pieces roughly 2-inch by 4-inch rectangles. Brush the watermelon with olive oil and put on the grill for 2 minutes, turning to get grill marks on each side. Salt the watermelon when it comes off the grill. Add the arugula to a medium bowl and sprinkle with olive oil and salt and pepper, to taste.
• Paint some of the pomegranate syrup on each plate. Top with 4 pieces of grilled melon and 1/8 cup of the goat cheese. Add more of the arugula salad and sprinkle with the remaining cheese. Drizzle each salad with balsamic mint syrup and some cracked black pepper. Sprinkle pomegranate seeds around each plate and serve.