This is GRILLED watermelon. Yes, you read that right. Grilled.
I couldn’t believe how delicious it was. I found the recipe on the New York Times website, and couldn’t imagine how it could be good. So of course I had to try it immediately.
Oh. My. The watermelon comes out juicy and sweet, with just a hint of smoke. Paired with dead-ripe tomatoes, the warm spiciness of basil, a sprinkle of crunchy salt, all tied together by the sweet tang of balsamic vinegar, it is absolutely amazing.
Last weekend, I was telling an old farmer about it; he laughed at me, saying he was sure he’d eaten watermelon in every possible way, and he’d never heard of grilled watermelon. Well, he has now.
Grilled Watermelon and Tomato Salad
for 2 servings2 slices of seedless watermelon, about 3/4 inch thick
2 ripe heirloom tomatoes, mixed colors (use more if you want more colors)
1 teaspoon of the best olive oil you can afford
kosher salt and fresh ground pepper to taste
1/2 T fresh lemon juice
2 t. of the best balsamic vinegar you can afford
4 small leaves fresh opal basil (the purple basil)
4 small leaves fresh green basil
a few flakes of salt for garnish (use a nice finishing salt, if you have any; I used a flake salt from Cyprus)Heat the grill to high.
Using a 3 1/2 inch cookie cutter (or a knife, which is what I used), cut the watermelon flesh into 2 rounds. Place on the grill grates, 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 (or individual plates).
Cut the tomatoes into batons with an apple corer, or just use a sharp knife to cut wedges. Place them in a large bowl and toss gently with the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
Top each watermelon round with an equal portion of tomatoes. Drizzle each salad with a teaspoon of balsamic vinegar. Garnish with the basil and a few grains or flakes of salt, and serve.