Grilled Watermelon & Feta Salad with Mint, Arugula & Balsamic Glaze

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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BathingandthesinglegirlCover vromans back

 

I remember as a kid hearing that people put salt on things like watermelon and ice cream.  That struck me as absolutely ridiculous.  I was like this kid here and my favorite line of his, “No.  Nobody eats chicken.”

But in the way-too-many years since childhood, I have tasted salted caramel ice cream & loved it & I have tasted watermelon salted & it is wonderful.

The grilling of the watermelon is an unnecessary step but it does change the melon considerably.  The grilling adds that grill taste & sort of caramelizes the meat of the fruit a bit.  It is kind of an intense change even if you only grill one side and only for 2 minutes – as I did.  Grilled – I could only eat one of these little towers.  Un-grilled – I could have eaten them all.  I feel the same about grilled avocado.  Initially – it tastes magical & you think you will never eat another raw avocado.  Then after several bites, you start to burn out on the intensity of the flavor.  This isn’t a bad thing or a reason not to grill these fruits but just keep it in mind & serve smaller portions of the grilled varieties.  Aren’t we all better off with smaller portions of everything anyway?

This can be made, as I said, with uncooked watermelon or with a bit of diced red onion or with goat cheese or without the glaze or without the arugula.  The key components are the watermelon, a salty cheese & fresh mint.

The balsamic glaze is simply balsamic boiled then simmered to a thick reduction.  This recipe will not give quantities because that is really up to you but know this – 1/4 cup of balsamic reduced to only a teaspoon or two of glaze.

This is a light & easy salad bursting with summery flavors.  Your guests will swoon!

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PRINT THIS RECIPE

Grilled Watermelon & Feta Salad with Mint, Arugula & Balsamic Glaze

INGREDIENTS

Watermelon

Feta cheese (or other salty cheese like Cotija)

Mint – chopped

Arugula (optional)

Balsamic glaze (which is just reduced balsamic vinegar)

S&P

Olive oil (if grilling the watermelon)

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DIRECTIONS

Bring some balsamic vinegar to a boil & then reduce to a simmer.  In 20 minutes – my 1/4 cup of balsamic reduced to only one or two teaspoons of glaze – so boil down an appropriate quantity.  My quantity of glaze was sufficient for three little watermelon & feta towers.

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If grilling the watermelon – cut it into large chunks.  You can cut them the size of a deck of cards or, as I did, use a large cookie cutter & create deep disks.  If you are not grilling – you can cut any way you like – including bite-sized cubes.

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Heat your grill very hot.  Place the watermelon on a little olive oil & grill on that side – the oil side – for no longer than 2 minutes.  Do not overcook the watermelon or it will get mushy.

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Place some arugula on each plate (optional) & top with the grilled watermelon, crumbled cheese, chopped mint, a drizzle of the glaze & some S&P.  Serve those bad boys up!

If not grilling the watermelon – you can just leave that step out or you can toss all the ingredients in a bowl – rather than creating individual servings.

PRINT THIS RECIPE 

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One thought on “Grilled Watermelon & Feta Salad with Mint, Arugula & Balsamic Glaze

  1. Pingback: Grilled Fig & Watercress Salad with Goat Cheese, Toasted Walnuts & Balsamic Glaze | Delightful-Delicious-Delovely

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