Grilled Chop Salad

1 slice of seedless watermelon, about 1″ thick
1 small zucchini
Head of radicchio
2 belgian endives
1 clove of roasted garlic – minced
3 Tbs Extra Virgin Olive OIl
3 Tbs Balsamic Vinegar
1/4 Tsp Salt

Preheat Grill on medium setting. If you have a grill thermometer, try to get the temp between 400 and 500 degrees.

Slice the zucchini into 1/4″ strips

Slice the endives and radicchio in half.

Place the watermelon slice, zucchini, endive and radicchio on the grill.

Cook the endives and radicchio for 3-4 minutes, until the outer leaves start to wilt.

Cook the zucchini and watermelon for a total of 8 minutes, turning the watermelon halfway through.

While the veggies are grilling, combine garlic, olive oil, vinegar and salt. Whisk well.

Remove the veggies from the grill and chop into bite sized pieces. Top with oil/vinegar mixture.

1 comment to Grilled Chop Salad

  • Jane Woodbury

    Absolutely fascinating!!! NEVER in my wildest dreams would I think of grilling watermelon! I think we need to make this for Grandma’s b-day party! Think about it!

    LOVED IT!!! Momma

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