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About the Recipe: Guess what? Watermelon can be grilled too. This is an easy salad to make and resembles an Italian favorite, using tomatoes, fresh mozzarella cheese, and basil leaves. Add a sweet twist by grilling watermelon and caramelizing the tomatoes. Grilling is real summer fun!
Cook’s Note: I halved this recipe for a smaller serving portion. If desired, double this recipe. I used Korean gochujang and the vinaigrette was very mild. For hotter vinaigrette, add more chili paste. The original recipe didn’t remove the tomato skins but my family prefers grilled tomatoes skinless.
Recipe Inspired by: Judith Fertig and Karen Adler in “Red White, and ‘Que”
They suggested experimenting and substituting cantaloupe or honeydew instead of the watermelon. This recipe was adapted from a recipe of Chef John Besh.
To serve: Arrange lettuce leaves in large bowl or platter. Add cut watermelon, tomatoes, fresh cheese on top of greens; spoon some vinaigrette over the salad. Serve remaining vinaigrette on the side. Garnish salad with basil leaves. Serves: 4 to 6