Nothing says summer like watermelon. I love it mixed with feta in a salad; I love it plain with a dash of salt, but I really love it grilled. Grilling the watermelon sort of condenses the sweetness. To counteract the sweetness, I served it with a simple green salad with a simple vinagrette. The combination of salty, sweet, and sour was spectacular. I will say that our grill could have been a little cleaner – the watermelon was more blackened than was necessary. You could certainly serve the grilled watermelon as a stand-alone for dessert, or even a sweet starter, but I really do enjoy the combination of flavors achieved by combining with the salad.
- 1 Small Seedless Watermelon
- 1 Bunch of Green Leaf Lettuce- washed and torn
- 1/3 Cup Olive Oil
- 1/4 Cup Cherry Balsamic Vinegar (substitute 1 part balsamic vinegar and 2 parts red wine or sherry vinegar with a splash of cranberry or cranberry cherry juice)
- Salt and Pepper
- Olive Oil – for brushing the watermelon
Preheat a grill to high. Cut watermelon in half and then slice into 1/2 inch slices; cut slices into thirds or quarters (depending on size of watermelon). Place watermelon slices in a colander and allow to drain. Make the vinagrette: Combine olive oil, vingegar (s) and season with salt and pepper. Brush watermelon with olive oil and season with salt (both sides). Place watermelon slices on grill and grill until grill marks appear. Flip watermelon and grill the other side. Combine torn lettuce and vinagrette, in a medium sized mixing bowl, until lettuce is well coated. Plate dressed lettuce and add grilled watermelon. Serve while watermelon is still warm.