Grilled Watermelon Blue Cheese Salad
Here’s a FUN idea for your next backyard BBQ.
Lightly grilling fresh fruit caramelizes the natural sugars and brings out the sweet flavor of the fruit!
We’ve been grilling our peaches for years, so I thought…”let’s try watermelon!” VERY pleased with the results.
Lots of dimensional flavors and textures happening in this salad. The ultra-sweet grilled watermelon is balanced out with the salty cheese, then brightened up with the addition of fresh picked herbs.
If you want to impress your guests with something really special and unique during the summer – this salad has that “it” factor.
You may substitute any crumbly cheese of your choice. Feta would also be fantastic!
Made up of over 90 percent water, watermelon is one of the most hydrating foods available to us. Thank goodness it’s peak watermelon season during these HOT Summer months!
Mother Nature definitely knows what she’s doing.
Besides being full of water, watermelons are also a surprisingly nutrient-dense food. They provide high levels of vitamins, minerals, and antioxidants all within just a small number of calories.
Watermelons are actually relatively low in sugar compared to other fruits. A one-cup serving of diced watermelon has just nine grams of natural sugar. That’s less than what you’d get from my favorite fruit; apples (11 grams).
- 1 small seedless watermelon
- 6 ounces blue cheese, crumbled
- 1 Tbsp extra virgin olive oil
- 1 Tbsp aged balsamic vinegar
- 2 Tbsps fresh mint or oregano, chopped
- 1/4 teaspoon sea salt flakes
- fresh ground pepper, to taste
Using a sharp knife carefully slice your watermelon in half.
Then slice each half into quarters.
Now slice the quarters into 1-inch-thick.
Heat your grill or a grill pan to medium heat.
Place watermelon slices onto the hot grill.
Cook until grill marks form and the watermelon softens just slightly, about 2 minutes per side.
Once done, remove from the grill and transfer to a cutting board.
Cut off the rind and then slice into 1-inch cubes.
Place these cubes into a salad bowl. Top with crumbled blue cheese and freshly chopped herbs.
Drizzle with olive oil and balsamic vinegar and sprinkle with sea salt and pepper.
Serve immediately and enjoy!