GRILLED WATERMELON SALAD

Grilling fruit brings out deeper, richer flavors. This salad pairs sweet grilled watermelon with a tzatziki sauce made with yogurt, cucumbers, and mint for a fresh, tangy twist on the Greek classic.

PREP TIME 20 MINS

COOK TIME 4–6 MINS

SERVES 6

HEAT DIRECT 500ºF (260ºC)

COOKING SURFACE CAST IRON GRATE

INGREDIENTS

4 medium cucumbers, about 1lb (450g) in total, divided

3lb (1.4kg) watermelon, rind removed and cut into thick slices

3 garlic cloves, peeled

11⁄2 cups plain Greek yogurt

2⁄3 cup chopped mint, divided

3⁄4 tsp kosher salt

2 tbsp fresh lime juice

flaky sea salt, to serve

METHOD

1 Preheat the grill to 500ºF (260°C) using direct heat with a cast iron grate installed. Peel 2 cucumbers and halve them lengthwise. Place the halved cucumbers and watermelon slices on the grate, close the lid, and grill until grill marks form, about 2 to 3 minutes per side.

2 Using a chef’s knife, finely chop garlic and sprinkle with a pinch of salt. Using the flat of the blade, crush the chopped garlic, scrape into a pile, and crush again, repeating until a paste forms. Transfer to a medium bowl.

3 To make the tzatziki sauce, peel the remaining 2 cucumbers, halve lengthwise, and seed. Coarsely grate into the bowl with the garlic paste. Stir in yogurt, 1⁄3 cup mint, and salt.

4 Cut the watermelon into bite-sized pieces, and cut the grilled cucumber crosswise into 1⁄3-in (.75-cm) slices. Place cucumber and watermelon in a large bowl, toss with lime juice and the remaining 1⁄3 cup mint, and sprinkle with sea salt. Spoon the tzatziki sauce over top to serve.