Grilled Watermelon and Heirloom Tomato Salad
Serves: 4 to 6
 
Ingredients
  • 8 large heirloom tomatoes, cut into 1⁄4- to 1⁄2-inch-thick slices
  • 1⁄2 cup plus 2 tablespoons extra-virgin olive oil
  • 1⁄4 cup finely diced shallot
  • 1⁄4 cup Champagne vinegar
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh grapefruit juice
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 1 small seedless watermelon, cut into 1⁄2-inch-thick slices and rind removed
  • 4 ounces crumbled ricotta salata or feta cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon fennel fronds
  • 1 tablespoon chopped green onion
Instructions
  1. Place tomato slices on paper towels to absorb excess liquid.
  2. In a medium bowl, whisk together 1⁄2 cup oil, shallot, vinegar, lemon zest and juice, grapefruit juice, salt, and pepper. Set aside.
  3. Heat a cast-iron grill pan over medium-high heat. Add remaining 2 tablespoons oil. Add watermelon; cook until charred, 4 to 6 minutes per side. Cut into bite-size pieces.
  4. Arrange tomato slices on a large serving plate. Top with watermelon and ricotta salata or feta. Drizzle with dressing. Top with basil, mint, fennel fronds, and green onion.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-watermelon-heirloom-tomato-salad/