Happy Fourth of July!
... Yeah I know it's a little late, but not too late to post this delicious grilled watermelon salad recipe. This is something I've been wanting to make literally for years, and the 4th was a perfect opportunity. It's simple, elegant, refreshing, and flavorful. Really everything I could want in a dish.
My mom had a nice get together at her place pool-side for the holiday, and I was put in charge (de facto) for the food. The menu:
Home-made Black Bean Burgers
Hawaiian Macaroni Salad
Grilled Watermelon Salad (recipe below)
Grilled Corn (shuck corn but keep husk on; re-husk and grill for 15 minutes, turning several times)
Veggie Kabobs (skewer pearl onions, green pepper, mushrooms, red onion, and zucchini, drizzle with balsamic, evoo, and rosemary; grill for 6-8 mins, turning half way through)
Boulevard's KC Pils (great take on an American Style Lager)
If I were to title this menu, I would call it Vegetarian Summer Delight.
Grilled Watermelon with Feta and Mint
adapted from Souvlaki for the Soul
6 slices of watermelon, 2" thick, rind removed
2 Tbs oil
1/4 cup feta, crumbled
2 Tbs mint, chiffonade
1 Tbs sherry vinegar
1. Start up the grill.
2. Lightly brush watermelon sides with olive oil, then put on the grill. Grill each side for 2-3 minutes, until char marks appear, then flip and grill for 2-3 minutes again.
3. Take watermelon off grill and spread across a plate. Drizzle with vinegar, then sprinkle goat cheese and mint across the top.