Picture Credit score: Scott Yavis
Servings: 4
- 1/2 seedless watermelon
- 2 tsp grapeseed or camelina oil
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 purple onion, ends trimmed and minimize into 1/2 in circles
- 1 cucumber
- 4 cups arugula or different tender greens
- 2 oz feta cheese, crumbled
- 2 Tbsp prime quality balsamic vinegar
- 1/4 cup roughly chopped unsalted pistachios
- 1/3 cup sliced recent mint leaves
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Slice about 1/2 in (1.25 cm) off backside of watermelon half so it sits flat. Slice away rind. Flip melon block on its aspect, minimize it into 4 slabs, after which slice every bit in half so you’ve a complete of 8 watermelon half-moons.
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Preheat grill to medium. Flippantly coat watermelon slices with 1 tsp (5 mL) oil and season with chili powder and salt. Brush remaining oil on onion rounds and insert toothpick via rings to carry slices collectively. Grill either side of watermelon for about 2 minutes, or till grill marks seem.
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Grill onions till tender and starting to caramelize, about 3 minutes per aspect. Separate grilled onion into particular person rings and slice watermelon slabs in half.
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Use a vegetable peeler or mandoline to slice cucumber into lengthy, skinny strips.
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To assemble salad, place greens on serving plates and prime with cucumber ribbons, onion rings, watermelon squares (2 per salad), and feta. Drizzle on balsamic vinegar. Scatter pistachios and mint over prime.