If you can find them, use a Sugar Baby watermelon for this recipe. They are perfect because of their small size, sweet, red flesh and few small seeds. The combination of the sweet watermelon, fresh mozzarella “bocconcini”, fresh basil, arugula is reminiscent of a caprese salad. You don’t need much but a splash of good olive oil, squeeze of lemon, flaky salt and freshly ground pepper.
Serve 4
INGREDIENTS
5-7 pound seedless or Sugar Baby watermelon
1/2 cup fresh basil, torn
2 cups fresh baby arugula, washed and dried
7 ounces fresh mozzarella bocconcini, cut in helf
1/2 lemon
Extra-virgin olive oil
Kosher salt or grey salt
Fresh finely cracked black pepper
Taste #5 Umami Rush
METHOD
- Heat a grill to medium high or heat a grill pan over medium high heat.
- Cut the watermelon in half cross-wise. Then cut into 1” inch thick slices. Then cut into triangular wedges and remove the rind.
- Brush one side of each wedge lightly with a little olive oil.
- Grill with the oiled-side down for about 2 minutes, until grill marks appear. Transfer to a plate and season very lightly with a very little salt.
- To serve, place about a 1/4 cup of baby arugula on each plate, followed by few grilled watermelon wedges, a few of the bocconcini and some of the torn basil.
- Drizzle a little olive oil, a squeeze of lemon juice and a very light grind of black pepper and a good shake or two of Taste #5 Umami Rush.
- Serve immediately.
