Name: Grilled Watermelon Salad
Yield: Makes 6 servings
Ingredients: 1 large fresh basil sprig; 1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing; 3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges; 1/4 cup fresh lime juice; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups); 36 slices Pickled Radishes , cut into eighths; 1/2 cup (4 ounces) queso fresco, crumbled; 1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted; Ingredient Info:Queso fresco, also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.

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Grilled Watermelon SaladDean Kaufman

Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time.

Recipe notes

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