Ingredients

The following ingredients have 8 Servings
  • 1 2 ” thick sliced watermelon cross-section (approx. 10 to 12” diameter)
  • Coarse sea salt
  • ½ cup pitted, chopped Bing cherries
  • ½ cup pitted, chopped Rainier cherries
  • ¼ cup chopped red onion
  • ¼ cup chopped green onion, whites and tops
  • 2 tablespoons balsamic syrup (aka glaze or reduction – divided)
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 2 tablespoons shredded fresh basil

Instruction

  • Heat gas or charcoal grill to approximate 400F degrees. Or, heat grill pan on stove top to medium-high heat.
  • Place watermelon cross-section to grill and grill for approximately 3 minutes each side until natural sugars beginning to caramelize enough to see grate marks. Remove from grill and season to taste with sea salt. Set aside.
  • Toss together cherries, red onion and green onion and dress by stirring in 1 tablespoon of the balsamic syrup (reserve other 1 tablespoon for drizzle), lime juice, and avocado oil.
  • Slice grilled watermelon into 8 wedges. Pile cherry salsa in middle of grilled watermelon.
  • Drizzle remaining 1 tablespoon of balsamic vinegar over watermelon and sprinkle with shredded basil.
  • Leftovers may be stored in fridge for 2 days.