How To Make Grilled Watermelon Salad

Grilling watermelon is a great way to intensify its sweetness, in the tutorial below you will find an easy to prepare recipe.  First you will want to peel and wash your watermelon. When cutting the watermelon you can use a bit of creativity in the size and shape of your slices. Make sure that the grill is clean you would not want it to grab any other flavor from what you have grilled previously. You can leave each slice for about 5 minutes on the grill due to the high water concentration it has. For presentation purposes you may want to use some arugula and top it off with a type of cheese such as goat cheese. Chef Thomas walks us through one of the easiest  grilled watermelon recipes you’ll ever see!  For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Grilled Watermelon Salad Recipe:

1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper

1. Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
2. Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
3. Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
4. To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients.
5. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

If you have questions or comments about this video or recipe please leave them below.

Comments are closed.