Grilled Watermelon Salad

1. 1

   Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon.

2. 2

   Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

3. 3

   Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat.

4. 4

   Cook until reduced to a thick syrup consistency.

5. 5

   Set aside.

6. 6

   Heat a nonstick grill pan over medium-high heat.

7. 7

   Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan.

8. 8

   Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

9. 9

   To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula.

10. 10

    Add another watermelon slice and another tablespoon of cheese.

11. 11

    Repeat with remaining ingredients.

12. 12

    Finish each salad with a very light drizzle of olive oil and balsamic syrup.

13. 13

    Dust with black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.