Grilled Watermelon and Cucumber Salad
Dairy-Free
Gluten-Free
Nut-Free
Vegetarian
Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.
- 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
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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