She Strengthens

Summer’s Sweetest Treat: Grilled Watermelon Salad

As the warmest season arrives, our cravings shift towards refreshing desserts, like blueberry ice cream and mixed berry pies, featuring an array of summer fruits. However, these sweet treasures can also be shared with savory dishes, creating a harmonious balance of flavors. One such innovative recipe is Chef JJ Johnson’s grilled watermelon salad, inspired by his childhood summers spent enjoying watermelon wedges in Harlem.

A Flavorful Ode to Summer

This recipe stems from Johnson’s 2018 cookbook, “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day,” co-authored with Alexander Smalls and Veronica Chambers. The book explores the intersection of Afro-Asian-American cuisine, offering unique recipes like delicata squash salad with yuzu buttermilk dressing and pineapple black fried rice.

The Secret to Grilling Watermelon

Johnson’s grilled watermelon salad is a refreshing twist on traditional summer dishes. The key to grilling watermelon without it falling apart lies in keeping the rind on. “You want to grill your watermelon with the rind on so it doesn’t fall apart,” Johnson explains. This simple trick allows the watermelon to hold its shape while developing a smoky flavor.

To achieve the perfect grill marks, heat your grill to high temperatures and brush it with oil before placing the watermelon slices. Once grilled, the watermelon serves as a base for the rest of the salad, featuring cornbread crumbles, creamy ricotta or mascarpone cheese, and sweet dates, all tied together with a tangy lime mango dressing.

A Taste of Harlem in Your Backyard

This salad is more than just a refreshing summer treat – it’s a piece of Harlem history. In the 1930s, African-American businessman George Jones opened a movie theater in Harlem, accompanied by a “Watermelon Garden” where patrons could gather and socialize. Grilled watermelon was a staple at these gatherings, and its sweet, smoky flavor has been passed down through generations.

Grilled Watermelon Salad Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 6-8

Ingredients:

• ½ seedless watermelon, sliced into 1-inch thick pieces
• 8 shiso leaves, shredded (or Thai basil or mint)
• ½ cup dates, pitted and chopped
• ¼ cup lime mango dressing
• ½ cup pumpkin seeds
• ½ teaspoon cayenne pepper
• 1 teaspoon sugar
• 2 teaspoons olive oil
• 1 9-inch pan cornbread (or purchased)
• 2 tablespoons melted unsalted butter
• ½ cup ricotta or mascarpone cheese
• Kosher salt
• Fresh ground pepper

Instructions:

1. Heat a nonstick grill pan over medium-high heat. Drizzle olive oil over watermelon slices and grill for 2 minutes per side, or until grill marks appear.
2. Transfer grilled watermelon to a plate, season with salt, and dice into large cubes.
3. Toss diced watermelon with shiso leaves, dates, and mango dressing in a large bowl.
4. Preheat your oven to 350°F. Toss pumpkin seeds with cayenne pepper, sugar, and olive oil, and roast for 6-10 minutes.

This grilled watermelon salad is a refreshing twist on traditional summer desserts, offering a sweet and savory harmony of flavors. With its smoky flavor and creamy texture, it’s sure to become a staple at your summer gatherings.