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Grilled Watermelon Salad with Feta and Basil
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Grilled Watermelon Salad with Feta and Basil

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

 

Grilled Watermelon Salad with Feta and Basil

6 triangular slices of seedless watermelon, about 4” wide and ½” thick
kosher salt and freshly ground black pepper
olive oil for brushing
6 small heirloom tomatoes, quartered
2 teaspoons raspberry vinegar
½ cup plain Greek-style yogurt
2 teaspoons sherry vinegar
1½ cups greens of choice
¼ cup crumbled feta cheese
¼ cup finely chopped basil


Prepare grill; medium-hot charcoal or medium-high gas heat.

Lightly brush one side of watermelon slices with olive oil. Season lightly with salt and pepper. Grill, oiled sides down, until grill marks appear, about 2-3 minutes. Transfer to a cutting board, remove rind and cut into 1” pieces.

In a small bowl, toss tomatoes with raspberry vinegar and ¼ teaspoon each of salt and pepper, and let macerate for 5 minutes.

In another small bowl, whisk together yogurt, sherry vinegar, ½ teaspoon salt and ¼ teaspoon pepper.

In a large serving bowl, toss the watermelon and marinated tomatoes with the greens and basil. Sprinkle with feta, and serve with dollops of yogurt dressing.

NOTE: If you are unable to grill outdoors, watermelon can be cooked on a hot, oiled, ridged grill pan on a stove over medium heat.

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