Grilled Watermelon Salad with Roasted Figs

Recipe courtesy of The Culinary Institute of America

Serves 6

Grilling and roasting fruit develops caramel flavors. Adding a small amount of intensely flavored, hard cheese like watermelonricotta salata and a bit of sea salt, like fleur de sel, heightens these caramel flavors, making a fresh fruit salad seem like a decadent dessert.

  • 2 pounds watermelon, peeled
  • ¼ cup extra virgin olive oil
  • 1 lime, zested and then juiced
  • 9 fresh figs
  • 2 ounces ricotta salata cheese
  • 2 ounces micro greens or baby greens
  • 2 tablespoons fig or maple syrup
  • ½ teaspoon fleur de sel

Preheat your grill to medium high and preheat your oven to 375 degrees.

Cut the watermelon into small triangles about 4”x 3” and about ½-inch think; you should have 12 pieces.  Brush with olive oil and chill. Chill six medium-sized salad or dessert plates for serving the salad.

Zest and juice the lime and set aside 1 tablespoon of juice for dressing the greens.

Cut the figs in half and place cut side up on a sheet pan. Brush with olive oil.  Roast for 15 minutes, or until they are soft.

Grate the ricotta salata on a microplane or small grater and set aside in the refrigerator.

Place the chilled plates out on the counter and drizzle with a little of the fig or maple syrup. Grill the watermelon triangles by marking each side for about 45 second, repeat until you have cross hatch marks on either side. Place two pieces of watermelon over the fig or maple syrup and arrange decoratively. Drizzle each plate with lime juice and sprinkle with a little zest.

Place the microgreens or baby greens in a small bowl and add the lime juice.  Add the remaining 2 tablespoons olive oil and toss to coat. Place a small mound on each of the six plated watermelons; sprinkle with ricotta salata.

Place three fig halves around the salad and garnish with fleur de sel; serve immediately.

Nutritional information per serving:

Calories: 230 ⁄ Protein: 8 g ⁄ Carbohydrate: 28 g ⁄ Fiber: 3 g ⁄ Sodium: 345 mg ⁄ Potassium: 350 mg
Saturated fat: 3 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 7 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 8 mg

Find more delicious recipes that spare the salt from The Culinary Institute of America and the Harvard School of Public Health.

Copyright © The Culinary Institute of America

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