Grilled Watermelon and Tomato Salad

Ingredients

• Four 3/4 inch inch thick slices of seedless watermelon, as needed
• 4 ripe heirloom tomatoes, mixed colors, cut into batons with an apple corer, or sliced into wedges
• 4 tablespoons extra virgin olive oil
• Kosher salt and fresh ground pepper, to taste
• 1 tablespoon fresh lemon juice
• 4 teaspoons aged balsamic vinegar
• 8 small leaves fresh opal basil
• 8 small leaves of fresh green basil
• Maldon sea salt, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    233 calories; 14 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 2 grams protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 appetizer servings

Preparation

1. Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
2. Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
3. Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
4. Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.