During a heat wave, there is nothing sweeter than a big wedge of dripping watermelon. So why would we grill it? Have we let the heat cook our brains? Have you ever had hot watermelon? While making this, we decided that hot watermelon is not cool. So why do it? Aside from the novelty, we can take advantage of the grilling season and infuse the watermelon with some lovely smokey flavor. Grilling it will take two minutes. You can place it in the fridge, covered, until your steaks are ready for dinner. This way you can have the best of both worlds: grilled and cold watermelon. Top with the balsamic tomatoes just before serving. This can all be done ahead of time, packed away in some Tupperware, and served beach-side. So before you snub it, grill it and try it!
Grilled Watermelon Salad with Balsamic Cherry Tomatoes
1 pint of ripe cherry tomatoes
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
salt and pepper to taste
4 1 inch thick slices of summertime watermelon, with the rind removed
1 tablespoon lime juice
6-8 basil leaves, chiffonade
Place your tomatoes in a small bowl, add salt and pepper, and drizzle in the balsamic vinegar and 2 tablespoons of extra virgin olive oil. Allow to marinate for at least 20 minutes, longer if you have time.
Preheat your grill. Using tongs, place the watermelon directly on your grill. You’re only grilling one side and for just about two minutes. Take the watermelon off the grill once the melon has some nice grill marks. Place in a shallow dish or bowl, and chill in the fridge until you are ready to serve.
The grilled watermelon will release some liquid. Place on a platter and season with 2 tablespoons of extra virgin olive oil, salt, pepper, and lime juice. Top with the balsamic tomatoes. Drizzle any remaining balsamic over the watermelon and garnish with basil.
Note: This can also be done indoors in a grill pan.