grilled watermelon salad w/ cotija

I give props to our friend Lacrissa for introducing me to this interesting take on watermelon salad.  We don't get to see her and her husband John often enough, but when we do find the time to share dinner together, the menu is nothing less than outstanding.  It's tough to find couples that are as into food as we are and we always enjoy discovering new culinary territory with these two.

This recipe is simply prepared, but it is essential to grill the watermelon.  Gas or charcoal.

Begin by slicing the watermelon into one inch thick slabs.  We made the mistake of making our pieces a bit too chunky and they cooked unevenly.  Think thin, uniform.  Drizzle with a bit of extra virgin olive oil and toss on the grill.  Flip once after two or three minutes.

The aroma will surprise your senses.  Make your mouth water.

Remove from the grill, arrange on small plates, and drizzle once more with e.v.o.o.  Sprinkle with fresh ground pepper, torn basil leaves, and cotija cheese.  Feta would double nicely.

grilled watermelon salad w/ cotija

serves 4

4-6 1" slabs seeded watermelon

olive oil

generous bunch basil leaves, torn

cotija or fresh farmers cheese

fresh ground black pepper