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
carb. 18g
pro. 3g
fat 6g
sat. fat 2g chol. 6mg
sod. 85mg
calc. 69mg
fiber 1g
Ingrédients
- 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
- 1. 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.
- 2. 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.
- 3. Once preheated, add the shallots to the grill plate and cook until
- golden and frizzled, for about 3 to 4 minutes. Remove and reserve.
- 4. 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.
- 5. 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
