3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you'd imagine from this simple combination.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Summer Salad Watermelon Feta Tomato Potluck Backyard BBQ Vegetarian Wheat/Gluten-Free Grill Side
Yield 4 servings
Number Of Ingredients 6
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 SALAD WITH SWEET AND SPICY VINAIGRETTE
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
- For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
- Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
- Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.
GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Provided by JJ Johnson
Categories Summer Salad Backyard BBQ Watermelon Cornmeal Chile Pepper Date Ricotta Mango Juneteenth
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- For the dressing:
- Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
- For the salad:
- Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
- Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
- Remove the rind and dice the grilled watermelon into large cubes.
- Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
- Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
- Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
GRILLED SHRIMP, ARUGULA AND WATERMELON SALAD
Toss a completely refreshing arugula and watermelon salad with cucumber, mint, onion and olive, and top it with spicy grilled shrimp.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat.
- Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing.
- Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side.
- Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.
BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD
Steps:
- Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
- Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
- Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
- Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
- Serve with Jicama and Watermelon Salad.
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
GRILLED SHRIMP, WATERMELON AND FETA SALAD
This beautiful summer meal comes together in only 30 minutes. Garlicky shrimp and toast take just a few minutes to cook on the grill; the watermelon salad is a cool, crisp take on Greek salad.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.
- Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water.
- Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix.
- Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate.
- Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates.
- Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately.
30-MINUTE GRILLED CHICKEN THIGHS WITH WATERMELON AND FETA SALAD
A few time-saving techniques make a complete grilled chicken dinner doable in under a half hour: Grating the garlic is faster than chopping it with a knife, and adds more garlicky flavor to the dish. Massaging the marinade into the chicken works its flavors into the meat, cutting down on marinating time. And you can make the sweet-and-savory watermelon salad while the chicken marinates.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat.
- Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature.
- Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside.
- Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
- While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
- Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint.
GRILLED WATERMELON AND FETA SALAD
I love watermelon and feta salad, whether the watermelon is grilled or not. The sweet, juicy watermelon against the salty, creamy feta and pungent onions is a winning combination. This version introduces heat - if you serve it right after grilling the melon (it isn't a must) - and char. Throw the watermelon slices, with the rind, onto the grill after or before you've grilled your meat or fish or vegetables. Grill them on both sides until just charred, then cut away the rinds and dice up the melon for the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place sliced onion in a bowl and cover with water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Drain on paper towels.
- Prepare a medium-hot grill. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
- Add onions and remaining ingredients and toss together. Let sit for a few minutes or for up to an hour before serving. Toss again just before serving.
GRILLED WATERMELON AND TOMATO SALAD
Provided by Elaine Louie
Categories dinner, lunch, quick, salads and dressings
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 25 grams
GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD
Provided by Dorie Greenspan
Categories Pepper High Fiber Father's Day Backyard BBQ Dinner Watermelon Meat Steak Summer Grill Grill/Barbecue Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
- For pepper and watermelon salad:
- Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
- Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
- Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.
GRILLED "WATERMELON GARDEN" SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS
Few things say Harlem in the summertime like fresh watermelon. In 1935, when African-American business-man George Jones opened his classic movie theater, the Harlem, he didn't just serve the usual fare of soft drinks, candy, and popcorn. In between his home (which was next door) and the theater, he opened what he called a "Watermelon Garden" with picnic tables and umbrellas where patrons could gather and socialize before and after the films. If you've never grilled watermelon in the summertime, then you're in for a treat. Grilling caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor. The wood flavor of the grill will come through the watermelon, but it won't be overpowering like the charred tomato or charred vegetables. Just make sure to slice your watermelon thick enough that it doesn't fall apart while you're turning it on the grill. Use some stale cornbread from the day before to add texture. It'll be familiar yet wholly different from anything you're used to.
Provided by JJ Johnson
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat a grill pan to medium-high heat. Brush the grill pan with oil or drizzle the watermelon slices with just enough oil to thinly coat. Season the watermelon slices with salt and place them on the hot grill.
- Grill each side of the watermelon slices until charred, about 2 minutes. Transfer to a plate.
- Remove the rind and dice the grilled watermelon into large cubes.
- Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Toss the pumpkin seeds with the cayenne, sugar and 2 teaspoons oil and place on one prepared baking sheet. Roast until golden, 6 to 10 minutes.
- Toss or brush the cornbread cubes with the melted butter and place in a single layer on the second prepared baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
- Toss the watermelon, shiso, dates and chile in the bowl with the dressing. Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
- Put the mango, lime juice, sake, vinegar, chile and salt in a blender or food processor. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified.
GRILLED WATERMELON SALAD
Steps:
- 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.
GRILLED ZA'ATAR CHICKEN WITH CUCUMBER-WATERMELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside.
- Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
- Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
- Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
- Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.
Nutrition Facts : Calories 310, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 38 grams, Sugar 9 grams
BEEF TENDERLOIN WITH BASIL CREMA WITH WATERMELON-BASIL SALAD AND GRILLED PLANTAINS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. For a gas grill, turn off half of the burners. Put the onion in a small bowl and cover with cold water; let soak 20 minutes, then drain and squeeze dry. Meanwhile, pulse 1 cup basil, the avocado, garlic, crema and the juice of 1 lime in a blender or mini food processor until smooth; season with salt and pepper. Transfer to a bowl and refrigerate until ready to use.
- Tie the beef tenderloin in 2-inch intervals using kitchen twine. Combine 1 tablespoon olive oil, the cumin, 1 teaspoon salt and a few grinds of pepper in a small bowl. Brush the oil mixture all over the beef and transfer to the grill over direct heat. Grill, turning occasionally, until the beef is well marked, about 15 minutes. Transfer the beef to the cooler side of the grill (indirect heat) and continue grilling, turning occasionally, until a thermometer inserted into the center registers 125 degrees F for medium rare, 15 to 20 more minutes. Transfer to a cutting board and let rest 10 minutes.
- While the beef is cooking over indirect heat, cut a small slit down the center of each plantain and lightly brush the skins with olive oil; transfer to the grill over direct heat. Grill, turning occasionally, until the skins are charred and the plantains are soft, about 20 minutes; cut into thirds.
- Meanwhile, roughly chop the remaining 2 cups basil; toss with the watermelon, the remaining lime juice and 2 tablespoons olive oil, the cheese, aje peppers and onion in a medium bowl. Season with 1/4 teaspoon salt. Slice the beef and serve with the basil crema, plantains and watermelon salad.
SPICY SRIRACHA GRILLED CHICKEN AND WATERMELON SALAD
What a delicious summer salad! Baby arugula is a great base that adds a touch of nuttiness. The addition of watermelon, basil, and Feta is a delightful flavor combination and gives the salad its fresh summery feel. Sriracha grilled chicken has just enough kick without dominating the flavors. Jess's slightly sweet and tangy...
Provided by Jess Grearson
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.
- 2. In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
- 3. Marinate at room temperature for 5 minutes.
- 4. Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
- 5. Let rest while preparing the salad.
- 6. For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
- 7. In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
- 8. Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
- 9. Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!
GRILLED FLANK STEAK WITH SPICY WATERMELON SALAD
This is so good! The marinade gets a boost of heat from sambal oelek, an Indonesian chili paste, and it's flavored with honey, ginger and assorted spices that meld together and flavor the flank steak quite nicely. Don't pass on the watermelon salad, as it's meant to be a refreshing introduction after indulging in the spicy flank steak. Just be sure to keep the watermelon chilled until just before adding it to the salad, so it's as refreshing as possible. Sambal Oelek can be found online, but it's also available in most Asian markets or the Asian aisle of larger chain-type grocery stores.
Provided by Vickie Parks @Northwestgal
Categories Beef
Number Of Ingredients 18
Steps:
- Flank Steak Marinade: Whisk all ingredients except flank steak in 13x9-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill in refrigerator at least 4 hours or up to 1 day. Bring steak to room temperature, and season with sea salt and pepper before grilling.
- For Pepper-Watermelon Salad: Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
- To Grill: Prepare barbecue grill (high heat). Grill flank steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
- To Serve: Toss chilled watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside.
HERB-GRILLED CHICKEN WITH WATERMELON-FETA SALAD
Make and share this Herb-Grilled Chicken With Watermelon-Feta Salad recipe from Food.com.
Provided by JeriBinNC
Categories Poultry
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For chicken:.
- Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
- Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
- For salad:.
- Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.
Nutrition Facts : Calories 254.9, Fat 11.3, SaturatedFat 2.9, Cholesterol 76.8, Sodium 694.8, Carbohydrate 8.6, Fiber 1.1, Sugar 5, Protein 29.5
GRILLED AUBERGINE, WATERMELON & SESAME SALAD
Combine aubergine, watermelon, black rice and feta to make this quirky summer salad. It's topped with shards of sesame brittle for added drama and texture
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Vegetable
Time 1h10m
Number Of Ingredients 12
Steps:
- Rinse the rice under cold water to get rid of some of the starch, then cook following pack instructions. Drain, then spread out on a baking tray and leave to cool completely.
- Meanwhile, heat a griddle pan until searing hot. Toss the aubergine slices in 3 tbsp oil then, working in batches, cook for around 5 mins on each side until tender and charred. Put them in a bowl, then cover with foil so they continue to soften. Set the pan aside (there's no need to wash as you'll use it later).
- Line a baking tray with parchment. Mix the sesame seeds, chilli flakes and a good pinch of sea salt together. Melt the sugar in a small saucepan over a low heat - resist the temptation to stir otherwise it will crystallize. Once the sugar is a deep caramel colour, turn off the heat and stir in the sesame mix, then tip onto the parchment. Flatten the brittle out as best you can (be careful as it will be very hot) and leave to cool.
- Whisk the remaining oil with the miso, ginger, lime juice and sesame oil, then whisk in enough water to loosen the dressing. Season to taste, then set aside.
- Reheat the griddle pan. Lightly salt the watermelon slices and griddle for 30 secs on each side until charred, then set aside.
- To assemble the salad, mix the aubergine and dressing through the rice, then transfer to a large serving bowl. Top with the feta and watermelon, then break the brittle into shards and stand them upright for dramatic effect in the salad.
Nutrition Facts : Calories 513 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 26 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium
GRILLED WATERMELON SALAD
Provided by Eric Werner
Categories Salad Cheese Fruit Appetizer Side Fourth of July Vegetarian Backyard BBQ Watermelon Summer Family Reunion Grill Grill/Barbecue Healthy Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
- Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
- Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.
GRILLED PORK CUTLETS WITH WATERMELON-CUCUMBER SALAD
We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber salad is the cool contrast to sliced chile and grilled pork (chicken works, too).
Provided by Martha Stewart
Categories Pork Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
- Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.
Nutrition Facts : Calories 212 g, Cholesterol 82 g, Fat 3 g, Fiber 1 g, Protein 34 g, Sodium 438 g
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