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Grilled Watermelon Salad with and Donut Peaches and Balsamic Reduction
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

A sweet, savory grilled watermelon salad and donut peach salad with donut peaches, herbs, cherry tomatoes, and topped with balsamic reduction.

Recipe Type: Salad
Makes: 6 servings
Author: Brooklyn Supper
  • 5 large half moon watermelon slices (halve the melon, then slice up one of the halves), rind removed, sliced 3/4-inch thick
  • 4 donut peaches (sweeter white peaches will sub in seamlessly, though any peach should be fine), halved and pitted
  • 1 small red onion , halved and peeled
  • olive oil for grilling , plus a drizzle more for serving
  • 1/4 cup each fresh parsley and oregano , chopped
  • 1/2 cup balsamic vinegar
  • squeeze of fresh lime juice
  • 1 cup sweet cherry tomatoes and/or ground cherries , halved (Unless you grow your own, ground cherries are pretty hard to find – go ahead and use all cherry tomatoes if you don’t have them.)
  • sea salt and fresh ground pepper to taste
  • 1/3 cup crumbled Parmesan
  1. Brush watermelon with just the tiniest bit of oil (you want to keep it from sticking, but you don’t oil dripping off and causing flare-ups). Over a bed of hot coals or a high flame on your gas grill, grill watermelon 2 minutes a side. This watermelon was pretty firm and could be flipped with tongs, but if yours is a little riper and juicier, you may want to flip gently using two spatulas. The peaches are grilled similarly. Their skins can get really black, but they also come off easily if you find they’ve gotten too black. The onion halves should be grilled over indirect heat until quite dark on the outside and tender on the inside, 3 – 4 minutes per side.

  2. Pull the fruit and onion and set aside to cool. Cut the onion into thin ribbons and the watermelon into generous triangles.
  3. Meanwhile, make the balsamic reduction by simmering vinegar in a non-reactive saucepan over medium heat. Once vinegar is bubbling vigorously, edge heat down to a gentle bubble and cook, stirring often, for 15 minutes or so, or until the mixture has thickened and reduced by half.
  4. Toss the fruit with the onion ribbons and herbs, along with a pinch of sea salt. Fold in the herbs, drizzle with half of the balsamic reduction, and set in the fridge to chill for an hour or as long as overnight. Before serving, add the cherry tomatoes and ground cherries, adjust salt levels, drizzle with olive oil and a bit more reduction, a few herb leaves, and the Parmesan, and serve.
  5. The balsamic reduction can be gently reheated if it gets too thick, and leftovers should be saved for tomato sandwiches or even as a dessert drizzle.