New blog theme – new blog post! I am now a proud, self-hosted poster on WordPress, and this grilled watermelon salad is like my call to arms with new, beautiful posts. The transfer from Blogger took quite a few hours (way more complicated than you can imagine!), but with the help of this eBook, I did it all by myself. I’m pretty proud! I love the new, simplified look, and I hope you think the functionality is user-friendly. I’m still working on the comment system and categories but overall, it’s just about done and I love it!
Because the new blog deserves a magnificent new post, I present you with this tantalizing grilled watermelon salad inspired by Bon Appetit.
I’ve grilled watermelon before, and love grilled cantaloupe, but I usually gobble it down so fast that there’s no time to layer it with a variety of salad fixin’s. This time, I slowed down long enough to mix greens with a homemade dressing and top the mix with feta, tomatoes, and slivered almonds.
Grilled Watermelon Salad
Keywords: grill salad side vegetarian gluten-free July 4th summer
Ingredients (serves 6)
- 6 large slices watermelon
- 1/2 cup olive oil, plus more for brushing the watermelon
- 1/4 cup fresh lime juice
- 1 tbsp honey
- 1 shallot, minced
- Salt and pepper
- 4 ounces mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup (4 ounces) crumbled feta cheese
- 1/4 cup (1 ounce) slivered almonds
Heat grill to medium and brush grill rack with olive oil. Pat the watermelon slices dry then lightly brush with olive oil and grill until lightly charred, 2-3 minutes per side. Set aside.
Whisk 1/2 cup oil, lime juice, honey, and minced shallot in a large bowl to blend. Season to taste with salt and pepper. Add mixed greens and toss to coat.
Place 1-2 slices of grilled watermelon on each plate. Top with greens, then garnish with feta cheese, tomatoes, and slivered almonds.
This salad was a refreshing reminder of summer’s bliss, perfect for Labor Day. Grilled watermelon makes this sweet melon almost savory, begging for the salt of feta and the crunch of slivered almonds.
We paired this salad with grass-fed burgers and mashed potatoes using Alton Brown’s method – poaching garlic in milk (or cream), then combining all with the potatoes and plenty of Parmesan.
Fluffy taters, fresh grilled watermelon salad, and grass-fed burgers? Sounds like the perfect Labor Day to me.
I hope you enjoyed your Labor Day!
Don’t forget to visit my Headbands of Hope giveaway and check out how you can help the United Way and No Kid Hungry!
Question: What do you think of the new look?!