Watermelon on the Barbecue? Yes!
Grilled watermelon has a refreshing unique smoky and sweet taste. A perfect melding of summer’s flavours, the result is simply splendid. Grilled watermelon is easy to prepare and may be used in a variety of different dishes, from sweet to savoury.
If you are grilling, why not consider putting the watermelon on the grill on the side while cooking your main dish. It gets a smoky edge and tastes almost meaty. Cut the watermelon into larger pieces so they don’t drop through the rack, brush the rack with olive oil and grill over medium heat until lightly charred about 2 minutes per side. Cut watermelon into smaller pieces before mixing with the cucumbers.
Enjoy it as is, straight from the grill. You can put it into a traditional fruit salad, or drizzle it with a mixture of liquid honey and lemon juice for a sweet dessert.
I like to combine grilled watermelon with different cheeses, some nuts, a vinaigrette or balsamic vinegar combined with salad ingredients like cucumbers, greens, sweet onion, olives, mint, you name it, for an elegant twist on the summer salad.
CUCUMBER AND WATERMELON SALAD
- 1 large shallot cut into thin rings
- 3 Tbsp white wine vinegar or rice vinegar
- 1/4 cup light tasting olive oil
- Salt and pepper
- 4 cups of bite-sized watermelon pieces, seeded (grilling is optional)
- 2 cucumbers, peeled, seeded and cut into 1/2” pieces
- 4 oz parmesan cheese
In a large bowl combine shallots, vinegar and let sit for 10 minutes to soften flavours. Whisk in the oil, then season with salt and pepper. Add the watermelon and cucumbers and gently toss to combine. Check the seasonings and then divide the salad among plates or bowls. With a vegetable peeler, shave a few long slivers of cheese over each portion and serve.
