10 Jan Grilled Fruit Series – Watermelon Caprese
Melbourne has been blessed with some decent weather in the last few weeks and with Australia Day approaching, I thought I will do series of grilled fruit themed salads.
First up is this grilled water melon caprese. I wasn’t sure about the idea but it’s something that you won’t know until you tried it and I think I quite like it! The juiciness of the watermelon just makes the whole dish so refreshing!
- 7-8 watermelon wedges with husk attached
- 1 ball of Buffalo Mozzarella
- 1 tomato
- small handful of baby basil leaves
- Sticky Pear Balsamic or any sort of balsamic reduction
- Infused olive oil (I used Cobram Estate Basil Infused Olive Oil, otherwise extra virgin olive oil is fine too)
- Black pepper
Heat up a cast iron skillet or the BBQ with a brush of oil. Grill watermelon wedges for 30 seconds then turn watermelon 90 degrees and grill for another 30 second so you create a diamond pattern on the surface. Make sure not to over cook the watermelon otherwise it will become soft and saggy. Grill all four sides and leave it aside to cool. Mean while, tear buffalo Mozzarella into small pieces and cut tomato into thin wedges. Cut the husk off the watermelon, place and arrange on a serving plate along with tomato wedges and Mozzarella. Drizzle Sticky Pear Balsamic and Basil olive oil on the dish. Lastly. garnish the plate with basil leaves. Serve with cracked pepper.