It is amazing what you can do with watermelons. Sweet, savoury or juiced, the tasty melon never disappoints.
With the onset of spring here in Australia, the markets are stocking up on juicy, red watermelons. The fresh and sweet fruit is a personal favourite, and it is no wonder that I am buying them in plenty.
Lying in my fridge was a beautifully ripe watermelon, and I wanted to make something different with it. I like a touch of saltiness when I consume watermelons, and decided to improvise on my usual watermelon salad.
Inspired by the flavours of the Mediterranean, here I present to you my grilled watermelon salad that is fresh and delish.
- Watermelon – 3 wedges cut into 1 to 3 inch-thick pieces
- Balsamic vinegar (optional) – 4 tblspns
- Feta – 3 tblspns
- Green olives – ½ cup
- Chopped mint and coriander – 2 tblspns
- Extra virgin olive oil – 1 tblspn. + a few drops to coat a pan
- Salt and pepper – To taste
- Heat some oil in a grill pan. Optionally, you could brush or spray some oil to the pan.
- To the hot pan, place the watermelon pieces. Keep the stove on high flame, and allow the watermelon to grill. Turn the watermelon pieces for the other side to cook.
- Keep turning sides till you see grill marks on the watermelon pieces.
- Repeat the process till you notice slight charring in the fruit chunks.
- Turn the stove off and allow it to rest in the pan.
- Once it is slightly cooled, place them on a serving plate.
- Sprinkle the chopped coriander & mint leaves and crumbled feta cheese. Drizzle some extra virgin oil and balsamic vinegar.
- Season with salt and pepper. I would recommend that you use salt in lower quantities as the vinegar and feta cheese have some amount of salt in it.
- Serve with olives.
- If you don’t like feta, replace it with goat’s cheese or skip it altogether.
- For added freshness, include some chopped parsley.
- It is best to use a grill pan to achieve the grill marks. If you don’t have one or don’t particularly care for the grill marks, you can do the same on a regular griddle or frying pan.