I grew up loving watermelon. Every summer, we always had sugar baby watermelons my parents bought from a family friend’s farm in Darayday. We always ate them fresh. When I moved to Manila for secondary school, I was introduced to pickled watermelon. Even the not too sweet variety tasted so well with vinegar and salt.
When I stumbled upon this intriguing grilled watermelon and tomato salad recipe on treehugger, which was originally posted on the New York Times, I just had to try it myself. Heirloom tomatoes, opal basil and Maldon salt? Well, I happen to live on the other side of the planet. Let’s try tweaking the recipe, and see if Ilocos tomatoes, Pasuquin salt and dried basil leaves will blend beautifully with the smoky watermelon wedges.
- watermelon wedges (1 k)
- 4 pcs. Ilocos tomatoes
- 2 tablespoons olive oil
- Pasuquin salt
- 1/2 tablespoon fresh lemon juice
- aged balsamic vinegar
- dried basil leaves
- Heat a grilling pan until very hot.
- Place watermelon wedges on the pan. Heat until color changes and the wedges emit a smoky aroma. Be careful not to sear.
- In a bowl, place tomato wedges and toss gently with 1 tablespoon of olive oil. Add a sprinkle of basil leaves. Season to taste with salt and lemon juice.
- Arrange the watermelon wedges on salad plates. Drizzle each salad with remaining olive oil, and top each with balsamic vinegar.
Loving it! Sensual and flavorsome. And really easy to prepare.