Grilled Watermelon & Tomato Salad


  1. Toss watermelon with two tablespoons of olive oil.
  2. Cook watermelon on high heat area of grill to just get char marks. Remove from grill and place in a stainless-steel bowl to cool.
  3. Add tomatoes, basil, arugula, vinegar, salt, pepper, and olive oil to bowl with watermelon. Toss gently to combine.
  4. Portion and serve in a chilled bowl or salad plate. Portion micro greens and feta over the top of salads for garnish.


  • 4 cups Peak Fresh Produce® seedless watermelon, cut large dice
  • 4 cups Peak Fresh Produce® Tomato(es), Roma , cut into wedges
  • 4 cups Peak Fresh Produce® Tomato(es), Cherry, golden, cut into wedges
  • 2 oz Peak Fresh Produce® Arugula
  • 1/4 cup Roma® Cheese, Feta, crumbled
  • 2 tbsp Peak Fresh Produce® Basil, chopped
  • 1/4 cup micro greens, for garnish
  • 1/4 cup Piancone® balsamic vinegar
  • 1/2 cup Piancone Epicureo® unfiltered extra virgin olive oil, + 2 tbsp
  • 1/4 tsp salt, sea
  • 1/4 tsp Roma® Black Pepper, Ground