Grilled Watermelon Salad
by The Culinistas
This dish gets a kick from fried shallots. But, waste not! Reserve the shallot oil to use on popcorn, with eggs, or when grilling vegetables.
Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 25 minutes
2 cups plus 3 TB olive oil, divided
1 mini seedless watermelon, sliced 1 1/2″ thick wheels
3 cups arugula, packed
3 shallots, peeled, divided
1 cup feta cheese, crumbled
½ cup basil leaves, torn
½ cup mint leaves, torn
Salt & freshly ground pepper
- Slice 2 shallots into thin rings. In a small saucepan, heat 2 cups oil to 350ºF. Continuously stir the shallots in oil until golden brown, 8 to 10 minutes. Transfer the fried shallots onto a paper towel-lined dish, season with salt and cool completely.
- Cut the watermelon wheels into wedges. In a preheated round grill pan, grill in batches until marks appear, 2-3 minutes per side, let cool. Cut off the rind and chop.
- Thinly slice the remaining shallot lengthwise, into strips. In a large bowl, mix the raw shallots, grilled watermelon, arugula, feta, basil, mint, and remaining oil and season with salt and pepper. Garnish the salad with fried shallots and serve.
A special thanks to Sylvie Rosokoff for the beautiful photograph.