The secret to grilling watermelon is to pay close attention to how long it’s on the grill. Three to four minutes should give you a perfectly crisp grilled watermelon for this salad.
Grilled Watermelon Salad
- 1 tsp sambal chili paste
- 1 Tbsp honey
- ¼ cup champagne vinegar
- ½ tsp kosher salt
- 1 Tbsp honey
- 1 Tbsp granulated sugar
- 4 slice-fresh seedless watermelon- 1 inch thick portion, without rind
- ¼ cup grapes (halved) or strawberries, hulled and quartered
- ¼-cup grapeseed oil
- 4 fresh mint leaves- thin sliced or chiffonade
- Serve with Grilled Flank Steak
To grill watermelon, heat grill on high (gas grill) or until coals are gray (charcoal grill), then spray melon with non-stick spray and sprinkle with sugar. Once melon is lightly coated, grill evenly on both sides, 3-4 minutes per side. Do not cook any longer, as this will cause a oversoft or mushy salad. Remove and cool melon until serving.
For vinaigrette, in a blender add chili paste, Champagne vinegar, salt, and honey until well mixed, around 1 minute.
Next, slowly emulsify previous liquid with grapeseed oil, be aware to not add oil too quickly, this will cause dressing to break.
Once emulsified, taste for seasoning, then remove dressing from blender and pour through a strainer to extract chili flakes from prepared vinaigrette.
To assemble the salad, toss fruit with vinaigrette, tossing well. After dressing fruit, with a slotted spoon, portion fruit alongside marinated and grilled flank steak and finish with sliced mint.