1/2 (5-pound) seedless watermelon
Extra-virgin olive oil
2 cups fresh baby arugula
1 basket fresh blackberries
1 cup feta cheese, crumbled
2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
⅓ cup fresh lemon juice
1 tablespoons honey
2 cloves garlic
2 teaspoons Dijon mustard
¾ cup olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Heat grill medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by blackberries, a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula, blackberries, another watermelon slice and another tablespoon of cheese. Finish each salad plate with a drizzle of basil dressing around the plate and balsamic glaze on top. Serve immediately.
Place all ingredients in food processor except olive oil. Pulse until it resembles pesto. Slowly incorporate the olive oil. Taste and season if necessary.
Try adding a handful of mint leaves to the dressing. YUMM