Best Grilled Watermelon And Tomato Salad Recipes

3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD

Steps:

• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
• Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20-22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
• Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.

GRILLED WATERMELON AND TOMATO SALAD

Steps:

• Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
• Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
• Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
• Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.

GRILLED CALAMARI, WATERMELON, AND TOMATO SALAD

Steps:

• Cut melon in half, cut off peel, and cut fruit into 1 1/2-in. squares, removing seeds, to make 1 qt. Put in a large bowl. Cut heirloom tomatoes into wedges and thick slices. Cut cherry and teardrop tomatoes in half and add all tomatoes to melon. Set aside.
• Set lime zest aside. In a bowl, combine lime juice, 2 tbsp. oil, the fish sauce, coarsely ground black pepper, and 1/2 to 1 tsp. Aleppo pepper; set dressing aside.
• Clean calamari (even tubes sold as cleaned often need a little attention). First, cut off the pointy tips. Slide a slim knife into each tube. Scrape out squishy bits and the cellophane-like backbone. Rinse well; pat dry.
• In a small bowl, gently toss tubes and tentacles with lime zest; remaining 1 tbsp. oil, the finely ground black pepper, and 1/2 to 1 tsp. Aleppo pepper; and the salt. Set aside.
• For charcoal, ignite a very full chimney of mesquite hardwood charcoal on firegrate of a charcoal grill. Dump onto firegrate and add half again as much fresh hardwood charcoal; spread level. Set cooking grate in place. Heat 5 minutes with grill uncovered. For gas, heat a gas grill to high (at least 550°).
• Meanwhile, put herbs and chile in a small bowl and set aside. Drizzle tomato mixture with dressing and combine gently; set aside.
• Working quickly and using long tongs, grill calamari tubes (covered if using gas), turning once, until grill marks appear and calamari is opaque, 2 to 3 minutes total. Transfer to a clean bowl. With tongs, drop tentacles onto grate in several clumps. Grill just to firm up, 15 to 20 seconds; then spread out and cook, turning once, until centers are opaque and tips are browned, 3 to 4 minutes total. Add to bowl with tubes.
• Gently toss calamari, herbs, and chile with tomato mixture. Arrange on a large platter.
• *Find fruity Aleppo pepper at well-stocked grocery stores and penzeys.com. Find Thai basil at Asian markets and farmers' markets.