Grilled Watermelon Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 158, total fat 10 G., saturated fats G., proteins 6 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 158, total fat 10 G., saturated fats G., proteins 6 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
This summer salad of grilled watermelon with arugula and cheese not only looks like a restaurant-quality dish but will also amaze you with its most unusual and fantastic flavor combination. The bitter flavor of the arugula and pepper perfectly balances the sweetness of the watermelon. And balsamic vinegar harmoniously complements this flavor palette. To achieve the desired creamy consistency, reduce it slowly, being careful not to burn the balsamic syrup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half watermelon (2.3 kg) without seeds
- 1/4 cup balsamic vinegar
- 2 cups fresh arugula, washed and dried
- 1 cup crumbled goat cheese
- Freshly ground black pepper
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Recipes with similar ingredients: Watermelon, balsamic vinegar, goat cheese, arugula
Cooking the dish according to the recipe:
- Place a watermelon half cut-side down on a cutting board. Trim off the rind, leaving a solid rectangular block of watermelon flesh. Lay the block on its side and cut into 8 squares measuring 8 x 8 cm, 2.5 cm thick.
- Pour the vinegar into a small saucepan and bring to a boil over medium heat. Cook until the vinegar evaporates and reaches the consistency of thick syrup.
- Heat a nonstick grill pan over medium heat. Lightly drizzle the watermelon with olive oil and place it in the hot pan. Grill for 2 minutes on each side, until grill marks appear, then transfer to a serving platter and season with salt.
- Place 1/4 cup of young arugula on a serving platter. Then arrange grilled watermelon slices in the center. Sprinkle with 1 tablespoon of cheese and layer with another 1/4 cup of arugula, watermelon slices, and 1 tablespoon of cheese. Prepare 3 more bowls of salad using the remaining ingredients in the same manner.
Drizzle the salad with a little olive oil and balsamic syrup. Season with black pepper and serve immediately.
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