Grilled Watermelon Salad
This easy and refreshing salad features grilled watermelon squares, creating a sweet and smoky base. It's balanced with a tangy balsamic reduction, peppery arugula, and creamy crumbled goat cheese, finished with a touch of olive oil and black pepper. Perfect for a light lunch or a unique side dish.
Equipment
- 1 Cutting Board
- 1 Sharp Chef's Knife
- 1 Small Saucepan
- 1 Nonstick Grill Pan
- 4 Serving Plates Or as needed for servings
Ingredients
Main
- 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
Instructions
- 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.
Notes
Selecting a firm, seedless watermelon is key; grilling it briefly enhances sweetness and adds a smoky depth – avoid overcooking, as it can become mushy. For the balsamic reduction, monitor closely to achieve a thick syrup, as it can burn quickly. A high-quality French Chevre will provide the best creamy tang. Finish with a specialty salt like flaky sea salt for textural contrast and freshly cracked black pepper for a pleasant bite. Assemble just before serving to maintain arugula's crispness and watermelon's freshness.