30 Days of Grilling Day #19: Grilled Watermelon Salad

Grilled Watermelon Salad
 
Grilled Watermelon Salad

1-inch-thick slice cut from a whole watermelon, or four 1-inch-thick slices cut from a watermelon that has already been quartered lengthwise

1 Tablespoon canola oil

1/4 teaspoon each salt and freshly ground black pepper

8 cups Boston, Bibb or romaine lettuce, torn into bite-size pieces and chilled

1/4 cup (about 16) basil leaves, sliced very thinly or torn into pieces

2 cups cherry tomatoes, halved

4 ounces fresh goat cheese, crumbled

1/2 cup extra virgin olive oil

2 Tablespoons red wine vinegar

If using whole watermelon, cut a 1-inch-thick slice from it and then divide the slice into quarters. Remove rind and seeds from watermelon quarters. Pat pieces dry with paper towels. Lightly brush both sides of the watermelon quarters with the canola oil and season with salt and pepper. Preheat grill to medium-high heat.  Place watermelon pieces on grill and cook over medium-high heat, about 2 minutes per side. Remove from grill and let cool for about 10 minutes on a double-thick layer of paper towels to remove excess moisture. Cut into 1-inch pieces.   Toss together the lettuce, basil, tomatoes, goat cheese and watermelon in a large serving bowl. Drizzle salad with olive oil and vinegar. Serve.

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