Salads
Grilled Watermelon Salad
Makes 4 servings
Grilled Watermelon Salad
Makes 4 servings
Sweet and salty marry well in this refreshing summertime salad.
Nutritional information per serving (based on 4 servings): Calories 128 (39% from fat) carb. 18g pro. 3g fat 6g sat. fat 2g chol. 6mg sod. 85mg calc. 69mg fiber 1g
Ingredients
- 2 small to medium shallots (about 1½ ounces each), thinly sliced
- 1 tablespoon plus ½ teaspoon olive oil, divided
- Pinch kosher salt
- 2 pounds watermelon, cut into 1-inch-thick slices with the rind attached
- 6 to 8 large mint leaves, sliced
- 2 cups baby arugula
- 1 ounce feta cheese, crumbled
- 1 teaspoon balsamic vinegar
Preparation
- Place the Grill/Griddle Plate onto the Baking Pan, with the Grill side facing up. Place into the oven in the lower rack position. Set to Grill at 450°F and preheat for at least 10 minutes.
- While the Grill is preheating, toss the sliced shallots with ½ teaspoon olive oil and pinch of salt. Brush both sides of the watermelon slices with 1 teaspoon of the olive oil.
- Once preheated, add the shallots to the grill plate and cook until golden and frizzled, for about 3 to 4 minutes. Remove and reserve.
- Add the watermelon to the grill and cook about 4 to 5 minutes per side. Watermelon should still be cold and crunchy on the inside. Remove the watermelon from the oven and cut into 1½-inch chunks toss with the sliced mint leaves.
- Arrange a platter with the baby arugula. Top with the warm watermelon chunks and grilled shallots. Evenly scatter the crumbled feta on top. Drizzle with the vinegar and remaining 2 teaspoons olive oil. Serve immediately
