2000s Recipes + Menus
Grilled Watermelon and Tomato Salad
Serves6 (first course)
- Active time:25 min
- Start to finish:25 min
RECIPE BY DAN BARBER
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
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Garnish:
edible flowers (optional)
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
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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.
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Toss tomatoes with raspberry vinegar and 1/4 tsp each of salt and pepper in a bowl and let macerate 5 minutes.
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Whisk together yogurt, Sherry vinegar, 1/2 tsp salt, and 1/4 tsp pepper.
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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.
- Keywords
- dan barber,
- salad,
- vegetarian,
- fruit,
- grilling
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