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5 from 1 vote
Grilled Watermelon Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
This is summer on a plate. Grilled watermelon, crispy prosciutto and tangy balsamic dressing take this salad to the next level.
  • Balsamic Dressing
  • 2 Tbsp balsamic vinegar
  • 1 tsp sugar
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup extra virgin olive oil

  • 3 oz thinly sliced prosciutto
  • 1/2 medium seedless watermelon
  • 2 Tbsp extra virgin olive oil
  • salt and pepper
  • 6 oz baby arugula
  • 1/3 cup fresh basil chopped
  • 4 scallions white and pale green parts only, thinly sliced
  • 2 oz parmesan shaved
  1. Balsamic Dressing: Whisk together the vinegar, sugar, mustard, salt and pepper.
  2. Whisk in olive oil in a thin, steady stream until dressing is emulsified.
  3. Salad:Preheat oven to 350 degrees and line a sheet pan with parchment paper.
  4. Lay the prosciutto slices in a single layer on the prepared sheet pan and bake for about 15 mins or until crispy, but not burned. Cool and crumble.
  5. Turn your grill onto high heat.
  6. Cut the watermelon into 1 inch slices and remove rinds. Brush the watermelon with the olive oil and season with salt and pepper.
  7. Grill until charred grill marks show on one side, about 3 mins. Flip over and grill an additional 3 mins or until charred marks show.
  8. Cut watermelon into chunks.
  9. Toss arugula, basil and scallions with a small amount of dressing and spread onto a large platter. Scatter watermelon over the greens and sprinkle with shaved parmesan and crispy prosciutto crumbles.
  10. Drizzle with dressing to taste.