MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Watermelon & Tomato Salad
 Categories: Fruit, Salads, Vegetables
      Yield: 6 Servings
 
      6 sl Seedless watermelon (1/2");
           - rind removed, triangular
           Olive oil; for brushing
      6 sm Heirloom tomatoes;
           - quartered
      2 ts Raspberry vinegar
    1/2 c  Plain Greek-style yogurt
      2 ts Sherry vinegar
  1 1/2 c  Watercress sprigs
    1/4 c  Basil; finely chopped
 
  Garnish: edible flowers (optional)
  
  "We usually think of tomatoes as vegetables," says Barber, "but
  this is really a fruit salad of sorts." An unexpected char on
  watermelon and the tang of yogurt take the salad in a savory
  direction. At Stone Barns, Barber typically crowns his with a
  yogurt foam; here, adapted for the home cook, it's a yogurt
  dressing.
  
  Prepare grill for direct-heat cooking over medium-hot charcoal,
  medium-high heat for gas.
  
  Lightly brush one side of watermelon slices with olive oil. Season
  lightly with salt and pepper. Grill, oiled sides down, until grill
  marks appear, 2 to 3 minutes. Transfer to a cutting board. Cut into
  1" pieces.
  
  Toss tomatoes with raspberry vinegar and 1/4 ts salt & 1/4 ts
  pepper in a bowl and let macerate 5 minutes.
  
  Whisk together yogurt, Sherry vinegar, 1/2 ts salt, and
  1/4 ts pepper.
  
  Top watermelon and tomatoes (with their juices) with water cress
  and basil and serve with dollops of yogurt dressing.
  
  Note:

  If you aren't able to grill outdoors, watermelon can be cooked in a
  hot oiled large (2-burner) ridged grill pan over medium heat.
  
  Recipe by Dan Barber
  
  Recipe FROM: Gourmet Magazine, Aug 2008
  
  Formatted by: Dave Drum, Sep 04, 2008
  
  Uncle Dirty Dave's Archives
 
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