2 ratings

Grilled Watermelon Salad


Grilled Watermelon Salad

What's better to cool down in the summer months than some thirst-quenching watermelons? Chef Moyers' grilled watermelon salad is a fun twist on an All-American classic.

Click here to see 5 New Ways to Try Watermelon. 

Click here to see A Vegetarian Grilling Menu.


For the basil oil:

  •  ¼ basil
  • 1/8 cup grapeseed oil

For the watermelon salad:

  • Half of a red seedless watermelon, cut into 3-by-1-inch rectangles
  • Half of a yellow seedless watermelon, cut into 3-by-1-inch rectangles
  • Extra-virgin olive oil
  • Salt and pepper, to taste
  • 3–4 cups wild arugula, washed well and dried
  • 2 pieces spring onion, sliced paper thin on mandoline and put in ice water
  • Fresh squeezed lemon juice
  • 8 ounce goat cheese, rolled into ½-ounce balls
  • 1 teaspoon basil oil
  • 1 teaspoon basalmic reduction
  • 1/8 cup whole roasted almonds


For the basil oil:

Quickly blanch ¼ pound basil in boiling water for about 1minute, then cool in ice water and squeeze out excess with a towel. Blend with 1/8 cup grapeseed oil and strain through coffee filters.

For the watermelon salad:

Preheat grill. Lightly season both watermelons (one of each color per person) with olive oil, salt, and pepper.

Grill the watermelon for 30 seconds then flip and grill other side for 30 seconds until you get nice grill marks. Make sure the watermelon isn't too hot in the center. Set to the side while quickly preparing the salad.

In a mixing bowl combine (per person) a handful of arugula, a couple pieces of spring onion, a squeeze of lemon juice, and a splash of olive oil, salt, and pepper.

For each salad, cut each watermelon into three square pieces and alternate them on a plate with the goat cheese balls.

Place the dressed arugula salad in the center of each plate. Drizzle the basil oil & balsamic reduction over the watermelon and goat cheese. Finish with a liberal shower of toasted almonds.