Grilled Watermelon and Tomato Salad: 2000s Recipes + Menus : gourmet.com

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2000s Recipes + Menus

Serves6 (first course)

Active time:25 min
Start to finish:25 min

RECIPE BY DAN BARBER

August 2008

“We usually think of tomatoes as vegetables,” says Barber, “but this is really a fruit salad of sorts.” An unexpected char on watermelon and the tang of yogurt take the salad in a savory direction. At Stone Barns, Barber typically crowns his with a yogurt foam; here, adapted for the home cook, it’s a yogurt dressing.

6 (1/2-inch-thick) triangular slices of seedless watermelon (about 4 inches wide, from a 1-lb piece), rind removed
Olive oil for brushing
6 small heirloom tomatoes, quartered
2 teaspoons raspberry vinegar
1/2 cup plain Greek-style yogurt
2 teaspoons Sherry vinegar
1 1/2 cups watercress sprigs
1/4 cup finely chopped basil

Garnish:

edible flowers (optional)

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
Lightly brush one side of watermelon slices with olive oil. Season lightly with salt and pepper. Grill, oiled sides down, until grill marks appear, 2 to 3 minutes. Transfer to a cutting board. Cut into 1-inch pieces.
Toss tomatoes with raspberry vinegar and 1/4 tsp each of salt and pepper in a bowl and let macerate 5 minutes.
Whisk together yogurt, Sherry vinegar, 1/2 tsp salt, and 1/4 tsp pepper.
Top watermelon and tomatoes (with their juices) with watercress and basil and serve with dollops of yogurt dressing.