Chef Tim Romines from Whitestone Inn shared more about the Inn’s upcoming events and including some great food and fun for your family.
GRILLED WATERMELON SALAD
¼ medium watermelon
½ cup crumbled or cubed feta cheese 95 g
2 cups arugula
¼ cup sliced red onion about 1/4 of an onion
2 Tbsp olive oil 30 mL, divided
1 tsp balsamic vinegar 5 mL
¼ tsp each salt and pepper
Cook Watermelon: Cut watermelon into 1 inch (2.5 cm) thick slices and remove the rind. Brush each piece with 1 Tbsp olive oil. In a grill pan, saute or on the grill, cook watermelon at medium/high heat until char lines develop and watermelon lightly browns, about 3 minutes each side. Remove from heat and chop into large chunks.
Cook Onions: Cut onions into 1/8 inch rounds and lightly brush with olive oil. Grill just until lines begin to form but not enough to soften the onion. Chop the rounds into 1/4 pieces.
Assemble: In large bowl, gently combine watermelon, feta, arugula, red onion. Whisk together 1 Tbsp olive oil, balsamic (more to taste), salt, and pepper. Gently combine with the rest of the salad. Serve warm or chilled.