August 21, 2019
August Recipe of the Month: Grilled Watermelon Salad
Fresh watermelon (in the late summer in Utah, for the best watermelon visit your nearest farmer’s market for melons from Green River)
Extra virgin olive oil- (see our previous blog entry about how to pick olive oil from the grocery store)
Kosher salt (we love and recommend the Redmond Real Salt)
Fresh arugula (can substitute rainbow chard, frisee or other greens as desired - in Utah County, our favorite greens come from Snuck Farm)
Fresh mint (or basil, thyme, etc. as desired)
Shaved cheddar cheese (see our previous blog entry about our favorite local cheeses)
Aged balsamic vinegar
Slice watermelon into thick slices (at least 1.5 inches thick). Lightly drizzle the olive oil and sprinkle the salt over the watermelon.
Grill the watermelon slices over a medium to high heat until the melon flesh is lightly charred (approximately 2 -3 minutes per side). A charcoal grill will maximize the grill flavor.
Serve the grilled melon over a bed of greens. Melon can be left in whole thick slices or cut into smaller pieces as desired.
Top with the shaved cheese, fresh mint, aged balsamic and lime zest.
Additional oil and salt can be added to taste.