Name: Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons
Prep time: 20 minutes
Total time: 35 minutes
Yield: 6–8 servings
Ingredients: ½ cup coarsely chopped ripe mango; ¼ cup fresh lime juice; ¼ cup dry sake; 2 tablespoons champagne vinegar; 1 teaspoon minced seeded bird’s-eye chile; ½ teaspoon kosher salt; ¼ cup canola oil; 3 pounds seedless watermelon, peel left on, cut into 1-inch-thick slabs; Olive oil; Kosher salt; ½ cup hulled pumpkin seeds; ¼ teaspoon ground cayenne; 1 teaspoon sugar; 4 cups 1-inch cubes homemade or store-bought cornbread; 2 tablespoons unsalted butter, melted; 8 fresh shiso leaves, shredded (or Thai basil or mint); ½ cup dates, pitted and chopped; 1 serrano chile, sliced into rings; Freshly ground black pepper; ½ cup ricotta or mascarpone

A white serving platter carrying grilled watermelon salad.

Photo by Beatriz Da Costa

If you’ve never grilled watermelon in the summertime, then you’re in for a treat. Grilling caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor. The wood flavor of the grill will come through the watermelon, but it won’t be overpowering like the charred tomato or charred vegetables. Just make sure to slice your watermelon thick enough that it doesn’t fall apart while you’re turning it on the grill.

Note

Use stale cornbread from the day before to add texture. It’ll be familiar yet wholly different from anything you’re used to.