Description
Smoky, savory-sweet grilled watermelon meets a refreshing arugula and herb salad in this vibrant summer dish. Finished with creamy goat cheese and zesty lemon dressing, it’s a light and elegant recipe that surprises with every bite.
Ingredients
-
8 watermelon wedges (2 inches thick)
-
2 tbsp extra-virgin olive oil
-
½ tsp black pepper
-
¼ tsp ground coriander
-
Garlic powder, chile powder, cumin (to taste)
-
Flaky sea salt (to finish)
-
¼ cup parsley (leaves and tender stems)
-
⅓ cup extra-virgin olive oil (for dressing)
-
Fresh black pepper (to taste)
-
Arugula, basil, parsley, mint (handfuls each)
-
Lemon juice (to taste)
-
Salt (to taste)
-
3 tbsp goat cheese (crumbled)
Instructions
-
Brush both sides of watermelon wedges with olive oil.
-
Combine garlic powder, cumin, chile powder, coriander, black pepper; sprinkle over both sides of wedges.
-
Grill each wedge 3 minutes per side over high heat. Remove and sprinkle with flaky salt.
-
Toss arugula, basil, mint, parsley in a bowl. Whisk lemon juice, olive oil, salt, pepper separately and drizzle over greens. Add goat cheese.
-
Plate 2 watermelon wedges per person, top with a generous portion of herb salad, and serve immediately.
Notes
-
Use seedless watermelon for best texture.
-
For a vegan version, omit goat cheese or substitute with plant-based cheese.
-
Keep salad dressing separate until just before serving.
- Prep Time: 10 minutes
- Cook Time: 6–8 minutes
- Category: Main Dish / Appetizer
- Method: Grilling
- Cuisine: Fusion / Summer Fresh