The arrival of summer means ripe melons, summer fruits, and outdoor cookouts around the grill. This recipe brings all of your favorite parts of summer together and is as refreshing as it is delicious. Full of cancer-fighting antioxidants like lycopene, enjoy watermelon in a way you never you loved.
Recipe provided courtesy of Chef Steve Couch, Personal Chef for Mr. Eat Right: Personal Chef Services. www.mreatright.org
Ingredients
1/2 of an 8 pound, seedless watermelon
¼ Cup Extra Virgin Olive Oil, plus more for drizzling
2 Tbsp White Wine or White Balsamic Vinegar
Kosher salt (specialty salts are great here, if on hand)
3 cups fresh baby arugula, washed and dried
10 leaves of basil, Chiffonade cut
1 cup goat cheese, crumbled, preferably a French Chevre
1 Cup Cherry or Grape Tomatoes, halved
1 Cup Blackberries, halved (Optional)
½ Cup Shelled Pistachio Nuts
Fresh, finely cracked black pepper
Directions
1. Combine vinegar and tomatoes in a small mixing bowl, season with salt and pepper, and let sit for at least 1 hour; drain, reserving the liquid.
2. Spread the pistachios onto a baking sheet, and place into a 350 degree oven for 5 minutes to toast. Remove and let cool to room temperature.
3. Heat a grill pan or gas grill to high heat.
4. Remove the each end of the watermelon and cut in half crosswise. Stand the watermelon up, with the cut side down, and slice away the rind on each of the four sides, creating a solid rectangle of melon. Turn the block on its side and cut it into planks, roughly 1-inch thick, then cut the planks into 3x3 inch squares.
5. Drizzle just enough olive oil over the watermelon slices to thinly coat and place them on hot grill or grill pan. Grill each side about 2 minutes or until grill marks appear, turning once. using tongs; transfer to a plate and let cool.
6. To build the salad, in large mixing bowl, toss the arugula and cut basil with salt and pepper, tomato liquid, 1 tbsp extra virgin olive oil, and salt and pepper. Arrange the with watermelon squares along the bottom of a serving platter and season lightly with salt and freshly ground pepper; sprinkle with goat cheese; top with the dressed greens, finishing the salad with sprinkled nuts, the marinated tomatoes, and blackberries. Serve immediately and enjoy with your favorite Sangria.