GRILLED WATERMELON & TOMATO SALAD

By BobD

Ingredients

• 6 SERVINGS
• 6 (1/2-inch-thick) triangular slices of seedless watermelon (about 4 inches wide, from a 1-lb piece), rind removed
• Olive oil for brushing
• 6 small heirloom tomatoes, quartered
• 2 teaspoons raspberry vinegar
• 1/2 cup plain Greek-style yogurt
• 2 teaspoons Sherry vinegar
• 1 1/2 cups watercress sprigs
• 1/4 cup finely chopped basil
• GARNISH: edible flowers (optional)

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas.

Lightly brush one side of watermelon slices with olive oil. Season lightly with salt and pepper.

Grill, oiled sides down, until grill marks appear, 2 to 3 minutes. Transfer to a cutting board. Cut into 1-inch pieces.

Toss tomatoes with raspberry vinegar and 1/4 tsp each of salt and pepper in a bowl and let macerate 5 minutes.

Whisk together yogurt, Sherry vinegar, 1/2 tsp salt, and 1/4 tsp pepper.

Top watermelon and tomatoes (with their juices) with watercress and basil and serve with dollops of yogurt dressing.

COOKS NOTE: If you aren't able to grill outdoors, watermelon can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.