Tuesday, July 19, 2011

Grilled Watermelon Salad


I saw this recipe on a blog and I was intrigued by it.  I bookmarked it and one night, came back to it.  I am not a huge watermelon fan, but this summer so far, they have been fairly inexpensive at the grocery store and my kids have been devouring it, so I keep buying it.  However, I am completely open to trying new things with watermelon and grilling it intrigued me.

I want you to know that I debated posting this--I can't honestly say that I loved it.  However, I am still intrigued enough by it to try it again, only differently.  I wasn't going to post it, but then I kept seeing variations on several blogs, so I figured I would jump on this bandwagon.   I will share with you how I did it, so that the "recipe" matches the photo, but I will tell you that next time I will completely omit the salt and instead lightly drizzle some balsamic vinegar over the grilled fruit.  I might even use a sweeter cheese like soft goat cheese instead of the tangy feta.  I'm still in favor of the mint, seeing as I have a whole pot of it in my little herb garden on my deck.  (By the way, how many of you out there salt your watermelon or cantaloupe?  My dear little late grandma did it all the time at the lake when I was a kid--it is something that I've never really caught onto, but I love the memory it brings of my grandma just the same!).

Here's a challenge:  when you make this, either as is or tweaked and adapted, leave a comment telling the rest of us what you did, how you liked it, and how you might change it up the next go-around.  Thanks!  :)

Grilled Watermelon Salad
Source:  Giusto Gusto

{there are no real measurements here....just eyeball it according to your preference}

several slices of watermelon, rinds removed, cut into triangles
olive oil
feta cheese
fresh mint leaves, cut chiffonade-style
salt, optional (I would omit)

Directions:
Heat the grill over high heat.  Let the grill get nice and hot.  Place watermelon slices on hot grill and let it get a good sear before turning.  Drizzle lightly with olive oil.  Turn once, and grill a couple more minutes, until you have nice dark grill marks on the fruit.  Remove to a serving platter with a rim (the melon is going to release a lot of juice).

Once on the serving platter, top with salt, feta, and mint leaves.  The fruit will release its juices, and pooling on the platter.  It will almost take on a balsamic-like flavor.  Serve warm or at room temperature.

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