Grilled Watermelon and Cucumber Salad

Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.

By Robin Asbell | Experience Life

Makes 6 servings
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

1 small watermelon (about 5 to 6 lb.)
3 tbs. lemon juice
3 tbs. extra-virgin olive oil
1 tbs. honey
1 medium cucumber, seeded and chopped
1/4 cup chopped red onion
1/2 cup julienned fresh basil
1/2 tsp. coarse salt

Directions

STEP 1

Preheat the grill to medium-high.

STEP 2

Cut the melon in half, then cut the halves into 1-inch slices and place on a platter. In a medium bowl, whisk the lemon juice, olive oil, and honey. Brush the melon slices with the dressing. Reserve remaining dressing.

STEP 3

When the grill is hot, oil the grate. Grill melon slices until marked, about two to three minutes per side. Transfer to the platter.

STEP 4

When the melon is just cool enough to handle, cut off the rind and cube the flesh.

STEP 5

In a large bowl, place the watermelon, cucumber, red onions, and basil. Drizzle the remaining lemon dressing over the watermelon mixture, sprinkle with coarse salt, and toss to coat. Serve immediately.

STEP 6

QUICK TIP: Seed your cucumber in a snap: Cut it in half lengthwise, then press a spoon into the seed channel in the center and gently scoop out the seeds.

For more plant-based grilling recipes, see “Vegan Grill Recipes“.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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