2000s Recipes + Menus

Grilled Watermelon and Tomato Salad

Serves6 (first course)
  • Active time:25 min
  • Start to finish:25 min
August 2008
“We usually think of tomatoes as vegetables,” says Barber, “but this is really a fruit salad of sorts.” An unexpected char on watermelon and the tang of yogurt take the salad in a savory direction. At Stone Barns, Barber typically crowns his with a yogurt foam; here, adapted for the home cook, it’s a yogurt dressing.
  • 6 (1/2-inch-thick) triangular slices of seedless watermelon (about 4 inches wide, from a 1-lb piece), rind removed
  • Olive oil for brushing
  • 6 small heirloom tomatoes, quartered
  • 2 teaspoons raspberry vinegar
  • 1/2 cup plain Greek-style yogurt
  • 2 teaspoons Sherry vinegar
  • 1 1/2 cups watercress sprigs
  • 1/4 cup finely chopped basil
  • Garnish:

    edible flowers (optional)
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
  • Lightly brush one side of watermelon slices with olive oil. Season lightly with salt and pepper. Grill, oiled sides down, until grill marks appear, 2 to 3 minutes. Transfer to a cutting board. Cut into 1-inch pieces.
  • Toss tomatoes with raspberry vinegar and 1/4 tsp each of salt and pepper in a bowl and let macerate 5 minutes.
  • Whisk together yogurt, Sherry vinegar, 1/2 tsp salt, and 1/4 tsp pepper.
  • Top watermelon and tomatoes (with their juices) with watercress and basil and serve with dollops of yogurt dressing.
Cooks’ note: If you aren’t able to grill outdoors, watermelon can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
Subscribe to Gourmet