Undeniably, watermelon is one of summer’s quintessential fruits. So when grilling season is in full swing, be sure to grill watermelon. Grilling gives it an almost meaty texture that makes this ruby fruit a standout addition to a salad.
1/2 seedless watermelon (about 5 lbs/2.25 kg)
2 tsp (10 mL) grapeseed or camelina oil
1/4 tsp (1 mL) chili powder
1/4 tsp (1 mL) salt
1 red onion, ends trimmed and cut into 1/2 in (1.25 cm) circles
4 cups (1 L) arugula or other tender greens
2 oz (57 g) feta cheese, crumbled
2 Tbsp (30 mL) high quality balsamic vinegar
1/4 cup (60 mL) roughly chopped unsalted pistachios
1/3 cup (80 mL) sliced fresh mint leaves
Slice about 1/2 in (1.25 cm) off bottom of watermelon half so it sits flat. Slice away rind. Turn melon block on its side, cut it into 4 slabs, and then slice each piece in half so you have a total of 8 watermelon half-moons.
Preheat grill to medium. Lightly coat watermelon slices with 1 tsp (5 mL) oil and season with chili powder and salt. Brush remaining oil on onion rounds and insert toothpick through rings to hold slices together. Grill each side of watermelon for about 2 minutes, or until grill marks appear.
Grill onions until tender and beginning to caramelize, about 3 minutes per side. Separate grilled onion into individual rings and slice watermelon slabs in half.
Use a vegetable peeler or mandoline to slice cucumber into long, thin strips.
To assemble salad, place greens on serving plates and top with cucumber ribbons, onion rings, watermelon squares (2 per salad), and feta. Drizzle on balsamic vinegar. Scatter pistachios and mint over top.