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.
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6
(1/2-inch-thick) triangular slices of seedless watermelon (about 4 inches wide, from a 1-lb piece), rind removed
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Olive oil for brushing
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6
small heirloom tomatoes, quartered
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2
teaspoons
raspberry vinegar
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1/2
cup
plain Greek-style yogurt
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2
teaspoons
Sherry vinegar
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1 1/2
cups
watercress sprigs
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1/4
cup
finely chopped basil
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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.