Grilled Watermelon and Heirloom Tomato Salad
 
Makes 4-6 servings
Ingredients
  • 8 large heirloom tomatoes, cut into ¼- to ½-inch-thick slices
  • ½ cup plus 2 tablespoons extra-virgin olive oil, divided
  • ¼ cup finely diced shallot
  • ¼ cup Champagne vinegar
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh grapefruit juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 small seedless watermelon, cut into ½-inch-thick slices and rind removed
  • 4 ounces crumbled ricotta salata or feta cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon fennel fronds
  • 1 tablespoon chopped green onion
Instructions
  1. Let tomato slices rest on paper towels to absorb excess liquid.
  2. In a medium bowl, whisk together ½ cup oil, shallot, vinegar, lemon zest and juice, grapefruit juice, salt, and pepper. Set aside.
  3. Heat a cast-iron grill pan over medium-high heat. Add watermelon; cook, turning once, until charred, 4 to 6 minutes per side. Cut into bite-size pieces.
  4. Arrange tomato slices on a large serving plate. Top with watermelon and ricotta salata. Drizzle with dressing. Top with basil, mint, fennel fronds, and green onion.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/grilled-watermelon-heirloom-tomato-salad/