Grilled Watermelon and Tomato Salad

1. 1

   Prepare a charcoal grill outdoors for direct grilling over high heat.

2. 2

   Or, indoors, place a grill pan over high heat until very hot.

3. 3

   Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds.

4. 4

   Place on the grill grates or in grill pan, directly over the heat.

5. 5

   Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes.

6. 6

   Transfer rounds, grill-marked sides up, to a platter.

7. 7

   Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil.

8. 8

   Season to taste with kosher salt, pepper, and lemon juice.

9. 9

   Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates.

10. 10

    Top each with an equal portion of tomatoes.

11. 11

    Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar.

12. 12

    Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.