You can’t help but feel virtuous dining on this eat-your-colors grilled watermelon salad. So many great ingredients and such a fun way to add fruits and veggies to your summer diet.
Prep Time:25 minutes
Cook Time:5 minutes
Total Time:30 minutes
Yield:4 - 8 1x
Category:Dinner
Cuisine:New American
Ingredients
Scale
For the dressing:
2 T minced shallot
2 T red balsamic vinegar
1 t dried basil
1 pinch crushed red pepper
4 T extra virgin olive oil
Kosher salt and fresh ground pepper to taste
For the fruit glaze:
1/4 c fresh lemon juice
1/4 c honey
Pinch kosher salt
For the salad:
3 ounces arugula (a little more than half a package)
1/2 mini watermelon, about 3 pounds
4 peaches, halved and pits removed.
4 Persian cucumbers, quartered lengthwise
4 green onions
3 ounces feta cheese, crumbled
1 big handful mint leaves, cleaned and torn into pieces
1 big handful basil leaves, cleaned and torn into pieces
1/2 cup toasted and salted pepitas
Instructions
For the dressing:
Combine shallot, vinegar, oregano and crushed red pepper in a small bowl. Whisk in olive oil to create an emulsion. Season with kosher salt and pepper to taste.
For the fruit glaze:
Whisk together lemon juice and honey. Season to taste with kosher salt. Set aside.
For the salad:
Heat the grill to medium. Slice the watermelon 1″ thick, cut off the rind and slice into 4″ wedges. Brush the watermelon, peaches and cucumbers with the lemon and honey glaze and grill along with the green onions until nice grill marks are developed, 2 – 3 minutes per side.
Spread arugula over a large flat platter. Arrange the fruit and green onions over the arugula. Drizzle with dressing and garnish with feta cheese, mint, basil and pepitas.