Grilled watermelon?! Is that a thing!? Yes it is. And prepare yourself to be amazed by how delicious it is. I am willing to argue that grilled watermelon caprese is way more flavorful and interesting than normal caprese salad made with tomatoes. So what makes it so good? The grill caremlizes the sugar in the watermelon while also leaving behind a delicious smoky flavor. It is refreshing yet savory, sweet and smoky, and absolutely delicious with the creamy mozzarella and fresh basil.
If you’ve been keeping up with my posts lately, you’ve seen my series of all things watermelon. This might be my favorite of all of the watermelon recipes I’ve posted so far. It is unique, surprising, and the perfect salad for entertaining. It couldn’t be easier to throw together. And it is a dish that people are always curious about trying. I like to make the watermelon cut into circles almost identical to the size and shape of a sliced tomato to play up the novelty of it. At first glance it may just look like tomatoes, but as you look closer you realize that it is something else, something new, something more interesting.
I made this version on a grill pan, but it is equally delicious and easy to just throw it on your grill. In order to make sure that the watermelon does stick to the grill or turn into complete mush you need to make sure that you are cutting each of the circles thick enough. Because watermelon is mostly made up of water, it will lose some height when it hits the heat. I cut my circles to be around 1/2 inch thick using a metal egg ring. If you don’t have an egg ring, use the lid of a canning jar to create the circle shape and then follow through with a knife if your jar lid is not deep enough.
Melon pickin’ tip: When you are picking out your watermelon check for the yellow spot. You want a melon to have the yellow spot. This guarantees your melon was not picked too soon and that it will be extra sweet.
Let’s get started.
Step 1: Slice n dice em. Cut across your watermelon into 1/2 inch thick sections. Then using a cookie cutter, egg ring, or jar lid push down on the watermelon to make individual circles. I usually can get 4 circles out of each slice of watermelon.
Step 2: Ready, Aim, FIRE!! Fire your grill up to medium high heat. I used a grill pan to make these, but a normal grill works exactly the same way. Brush or spray each watermelon circle with olive oil. Grill on high for 2-3 minutes until you can see the sear marks on one side. We are only grilling one side. Remove watermelon from heat and set aside.
Step 3: All the other stuff. Slice your mozzarella into 1/2 inch thick sections. Toast your pine nuts. Clean and separate your basil leaves.
Step 4: Put her on a platter. Let’s get this thing plated. I like to layer the mozzarella on the bottom, then one leaf of basil and the grilled watermelon on top with the grill marks side up. Drizzle with olive oil and balsamic reduction. Top with pine nuts and pinch of salt.
You drive me caprese {Grilled watermelon caprese salad}
Ingredients
- One 4-5 pound watermelon cut across into 1/2 inch thick sections
- 1 16 oz mozzarella cheese log
- fresh basil
- balsamic reduction
- 2-3 tablespoons olive oil
- 3 tablespoons toasted pine nuts
- Pinch of salt
Instructions
- Cut across your watermelon into 1/2 inch thick sections. Then using a cookie cutter, egg ring, or jar lid push down on the watermelon to make individual circles. I usually can get 4 circles out of each slice of watermelon.
- Fire your grill up to medium high heat. I used a grill pan to make these, but a normal grill works exactly the same way. Brush or spray each watermelon circle with olive oil. Grill on high for 2-3 minutes until you can see the sear marks on one side. We are only grilling one side. Remove watermelon from heat and set aside.
- Slice your mozzarella into 1/2 inch thick sections. Toast your pine nuts. Clean and separate your basil leaves.
- Let's get this thing plated. I like to layer the mozzarella on the bottom, then one leaf of basil and the grilled watermelon on top with the grill marks side up. Drizzle with olive oil and balsamic reduction. Top with pine nuts and pinch of salt.
66