Grilled Watermelon Salad Recipes

Steps:

• Whisk the vinegar, honey, 1 teaspoon salt and a generous amount of pepper in medium bowl. Whisking constantly, slowly drizzle in the oil until emulsified. Add the onions to the bowl and marinate for 10 minutes.
• Meanwhile, cut the watermelon in half lengthwise, then halve one half. Cut 8 slices of watermelon from each quartered piece and reserve the remaining half of the watermelon for another use. Brush both sides of the watermelon slices with some of the balsamic vinaigrette and sprinkle with salt. Grill, flipping once, until golden grill marks have formed and the watermelon is starting to feel warm and softened, 2 to 3 minutes per side. Transfer to a baking sheet.
• Remove the onions from the vinaigrette (reserve the vinaigrette) and grill, flipping once, until softened, 3 to 4 minutes per side. Toss the arugula and mint in the bowl with the reserved vinaigrette to coat well. Lay the grilled watermelon on the bottom of the platter then top with the grilled onions and the greens. Sprinkle with the feta and pistachios. Drizzle with more honey before serving.

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.

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.

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.

Steps:

• Prepare a grill or grill pan for medium-high heat. If using an outdoor grill, heat over medium-high heat until a thermometer registers 500 degrees F. You want the grill or grill pan to be screaming hot so the watermelon chars quickly. If it takes too long it will turn mushy.
• Cut the watermelon in half lengthwise. Cut each half into 1-inch-thick half-moon slices. Grill the watermelon slices, working in batches if using a grill pan, until just marked, about 2 minutes per side. Transfer to a colander placed over a large bowl to cool and collect the juices. Once cool enough to handle and you have about 1 tablespoon watermelon juice, slice the rind off the watermelon and cut the flesh into 1-inch cubes. Set aside.
• Meanwhile, toss the beans with 2 tablespoons of the olive oil, 1/2 teaspoon salt and a few grinds of pepper and place onto the center of a large piece of foil so that most of the beans are flat but some are still overlapping. Roll up all 4 sides of the foil to create a tray, leaving the top open so you can still see the beans. Transfer the foil to the grill and cook, covered, until the beans are softened and charred, 7 to 8 minutes.
• Whisk the vinegar, Dijon, shallot, reserved 1 tablespoon watermelon juice, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified.
• Add the spinach, chives, tarragon, nutritional yeast and fennel with fronds to a large bowl. Fold in the watermelon, beans and dressing. Season with salt and pepper and serve immediately.

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.

Steps:

• Preheat grill.
• Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1-2 minutes on each side. Chill for several hours before serving.
• In a bowl, whisk together the olive oil, mint and vinegar; toss spinach/arugala with dressing just before serving. Season with salt and pepper to taste.
• To assemble:.
• (The watermelon can be cut into bit size pieces however a large piece of grilled watermelon is pretty darn impressive!).
• Place spinach/arugala mixture on chilled plates, top with watermelon and sprinkle with goat cheese.