This Grilled Watermelon Salad with creamy goat cheese and crispy pancetta is the perfect medley to salute the long, sultry days of summer. Inspired by my favorite local restaurant, I had this sweet and savory creation plated in less than an hour, while barely breaking a sweat in our current August sauna. That’s no small feat seeing as we don’t have air conditioning in our kitchen! Although I chose to eat this for dinner, it could easily work double time as a salad at brunch, served alongside truffled eggs…assuming it’s cool enough to flip on the stove, of course.
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Grilled Watermelon Salad with Goat Cheese and Crispy Pancetta
- 3 lb. chunk of ripe watermelon, sliced into 8 triangles, about 1 to 1 ½ inches thick each. Cut away the rind from each slice. – $3.11
- 4 oz. log goat cheese, crumbled, either a French Chevre or Montrachet – $3.99