My boyfriend, Graham, started a small garden on my fire escape this year. Well, it started small and then kind of exploded and now we have tomatoes, cucumbers, snap peas, cilantro, basil, sweet peppers, zucchini, and even pumpkins. I think it might be a fire hazard but we won’t worry about that for now. We needed to use the cilantro so the other night I made a grilled watermelon salad. Before we get to the recipe, a photo of our urban garden.
There are two things I want to tell you about this grilled watermelon salad:
1. Grilled watermelon salad is one of my favorite summer dishes. It’s refreshing, easy to make, and that perfect combination of sweet and salty. Try it and I promise you’ll like it.
2. It does not photograph well. At all. I’m no food stylist or expert photographer, but usually I can pull off a decent shot. Well, I fought with this salad for a long time and just could not get a photo I loved. But that’s okay because it still tastes really, really good.
So as the last days of summer are upon us, give grilled watermelon salad a shot. If you can chop and dice, you can make this recipe. Don’t let cutting the watermelon intimidate you, just watch this tutorial. This salad is good whether the watermelon is grilled or not. If you don’t want to mess with grilling, simply cut the watermelon into 1-inch pieces from the start and skip the grilling process. Without grilling, it will look a little something like this:
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This recipe was inspired by and adapted from Cook’s Country’s Watermelon Salad. They have a great trick that eliminates a watery salad – simply rub the watermelon with the sugar and let the excess juice drain for 30 or so minutes.