Grilled Watermelon Salad

Grilled Watermelon Salad

Course: Salads & Sides


  • 1/2 5 lb Watermelon
  • 1/4 cup Balsamic vinegar
  • Extra virgin olive oil
  • 2 cups Fresh baby Arugala Washed, dried
  • 1 cup Goat cheese Crumbled
  • Salt
  • Pepper


  • 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.
  • 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.
  • 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.
  • 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. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.


Recipe adapted from The Food Network
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