Photo by Alicia Cahill

Turn up the heat on summer’s favorite treat

It’s hard to trump the taste of a ripe watermelon on a summer day. Crisp and sweet, watermelon is a hallmark of Southeast Texas summers. With summer days waning, it’s now or never.

This watermelon salad may surprise some melon stalwarts. The grill’s heat caramelizes the melon’s sugars and seals in its juicy goodness. The serrano vinaigrette adds an exciting kick, and the salty feta enhances the watermelon’s sweet flavor. This spicy grilled watermelon challenges the long-standing perception of what watermelon should be.

How to select a spectacular watermelon

Pick a dull looking watermelon. A glossy appearance indicates an underripe melon.

Check for a yellow spot. Sometimes called a field spot, it indicates where the watermelon sat resting on the ground. The field spot should be a yellowish creamy color. The darker the color of the spot, the longer it was on the vine sweetening up. No spot? Put the watermelon back.

Give it a knock. Your knuckles should bounce off the melon’s firm surface. A dull thud indicates an underripe melon or a melon with soft flesh. Neither is desirable.

Lift it. Is the watermelon heavy for its size? That’s a good thing. Pick up similarly sized melons for comparison.

Look for a melon with a uniform shape. Irregular bumps could mean the watermelon received inconsistent amounts of sun or water.

Grilled Watermelon Salad

Serves 6

Photo by Alicia Cahill

INGREDIENTS

For vinaigrette:

1 cup olive oil

2 tablespoons fresh lime juice

2 tablespoons Champagne vinegar

1 large shallot, finely sliced

1 (2-inch) fresh serrano chile, thinly sliced crosswise

½ teaspoon salt

For salad:

3 pounds seedless watermelon, outer rind rinsed, red flesh cut into ½-inch thick triangles

½ pineapple, peeled, core removed and cut into ½-inch thick wedges

6 cups baby arugula

1 tablespoon fresh thyme

1 (2-inch) fresh serrano chile, thinly sliced crosswise

4 ounces feta, crumbled

DIRECTIONS

Whisk together all vinaigrette ingredients and chill in an airtight container for 8 hours or overnight. This allows flavors to develop and marry. Bring to room temperature and shake or whisk before using.

Heat your grill. Baste both sides of each slice of fruit with the vinaigrette before placing on the grill. Once the grill is hot, place the fruit on the grill, cooking each side 3 to 4 minutes. Remove to a cutting board and allow to cool. Chop into bite-sized pieces.

Toss arugula with thyme and divide among 6 chilled salad plates. Place chopped, grilled fruit onto greens and drizzle with the remaining vinaigrette. Garnish with crumbled feta and additional sliced chile. Serve immediately.