Wednesday, August 14, 2013

grilled watermelon salad.

























This isn't so much a recipe as it is a suggestion - go grill watermelon.  I've had grilled watermelon in my head for a couple months now, ever since I saw one of those gorgeous instagram photos that one of the incredible food photographers I follow had taken.  The photo oozed summer, steamy evenings, and backyard BBQ's. I was instantly smitten.   This is a salad that is utterly simple but it's simplicity stresses the need for produce of the highest quality.  This is the time to visit the farmers market to buy a Sugar Baby watermelon (that name kills me) or some other heirloom variety because a good quality watermelon is the star ingredient in a recipe like this.  Here the other components simply exist to enhance the flavor of the watermelon and they do a wonderful job of that - salty cheese, fresh mint, sour lime, sweet and spicy honey.  It's summer perfection on a plate and the kind of thing best eaten outside where the juices can dribble down your chin and into the grass.  

Grilled Watermelon Salad

I went in a more Middle Eastern direction with my salad but this could easily take a Mexican route by swapping the feta for queso fresco and the mint for cilantro.  Or it could be more Italian with ricotta salata and basil.  The possibilities are endless.  

1/2 a small watermelon sliced in 1/2 inch - 3/4 inch thick wedges
1 tablespoon mint, minced
1/4 cup feta
Juice of 1 lime
1 tablespoon Mikes Hot Honey or regular honey

Preheat your grill or grill pan over medium-high heat.  When hot place the watermelon slices in a single layer. Allow to cook for 3 minutes and then check for char lines.  When you have them, flip and cook on the other side for 3 minutes.  Remove the watermelon from the grill pan and place on a large platter.  Cook any remaining watermelon slices in the same manner.  Crumble the feta over the watermelon and sprinkle the minced mint. Pour the lime juice over the watermelon and drizzle with honey.  Eat! 



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