Grilled Watermelon Salad
A refreshing summer salad featuring grilled watermelon topped with pea sprouts, pickled radishes, queso fresco, and toasted pumpkin seeds, dressed with basil-infused oil and lime-honey vinaigrette.
Ingredients
- •1 sprig large fresh basil sprig
- •⅓ cup extra-virgin olive oil
- •3 slices seedless watermelon
- •¼ cup fresh lime juice
- •1 tablespoon honey
- •1 to taste Kosher salt and freshly ground black pepper
- •¾ pound pea sprouts or watercress
- •36 slices Pickled Radishes
- •½ cup queso fresco
- •¼ cup shelled pumpkin seeds
- •Ingredient Info:Queso fresco
- •also known as queso blanco
- •is sold at better supermarkets and at Latin markets. If unavailable
- •mild feta can be substituted
Cooking Instructions
- 1.
Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
63 min
- 2.
Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
15 min
- 3.
Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
5 min
- 4.
Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.
5 min
