What’s a Fourth of July celebration without a sweet, big wedge of dripping watermelon? Taking this sweet flavor note, we thought why not grill the fruit to add some lovely smoky flavor? Grilling the watermelon takes two minutes. Once you grill the watermelon, place it in the fridge, covered, until your ready to eat. The idea is to have a cool, refreshing fruit salad that is topped with balsamic cherry 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
Prep time: 10 minutes
Cook time: 3 minutes
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 on a grill pan.