Grilled Watermelon and Arugula Salad
Grilled Watermelon and Arugula Salad
1-inch thick watermelon slices, rind removed
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
Sea salt and pepper to taste
5 ounces arugula or rocket lettuce
½ cup crumbled goat cheese
¼ cup toasted pine nuts
5 fresh basil leaves, chopped
Preheat grill to medium high. Slice watermelon into 1 inch thick pieces and grill on each side for about 2 minutes or until grill marks appear. Brush 1 side of watermelon with white balsamic vinegar if desried.
To make vinaigrette; in small mixing bowl, whisk together olive oil, white balsamic vinegar, sea salt and pepper to taste. Toss arugula greens with vinaigrette then sprinkle with crumbled goat cheese and toasted pine nuts. Arrange grilled watermelon slices and garnish with fresh basil.
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It was a gorgeously hot weekend at the Atlanta Botanical Garden. In the Edible Garden, we kept it light and fresh for all those Plant-to-Platers that that couldn’t be close enough to the ceiling fans. This Grilled Watermelon and Arugula Salad was quite a hit with many layers of simple flavors, yet quick and easy to make for a delicious summer salad. Go fresh or go home!
