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Light, vibrant, and full of flavor, this grilled watermelon and green apple salad combines smoky-sweet fruit, tangy goat cheese, and a zesty citrus dill vinaigrette. Topped with a crunchy sesame–pepita mix, it’s the perfect fresh summer dish for backyard gatherings or Southern-style cookouts. Pairs perfectly with Tito’s Spicy Watermelon Cocktail.
Ingredients | Serves 4-6
- ½ mini seedless watermelon, peeled and cut into large squares
- 1 green apple, cored and thinly sliced
- Citrus Dill Vinaigrette
- Sesame Pepita Crunch
- 2 cups baby arugula
- 4 oz. goat cheese
- Sea salt and freshly cracked black pepper
Citrus Dill Vinaigrette
- ½ shallot, minced
- 1 garlic clove, minced
- 1 tbsp. fresh dill, stems removed
- 1 tsp. fresh basil, stems removed
- 1 tbsp. champagne vinegar
- Zest and juice of 1 lime, 1 lemon, 1 orange, 1 grapefruit
- ¼ cup extra-virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. freshly cracked black pepper
- 1 tsp. maple syrup
- 1 tbsp. Dijon mustard
Sesame Pepita Crunch
- 1 cup toasted pumpkin seeds
- 2 tbsp. toasted sesame seeds
- 2 tbsp. avocado oil
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. coarse sea salt
- ½ tsp. freshly cracked black pepper
To Prepare Vinaigrette
Blend all vinaigrette ingredients until smooth. Store in an airtight container in the refrigerator for up to 7 days.
To Prepare Sesame Pepita Crunch
Toast all ingredients in a skillet over medium-high heat until aromatic. Spread on a sheet pan to cool. Once completely cool, store in an airtight container up to 3 days.
Salad
To Prepare Salad
On a hot grill, sear watermelon 3 minutes per side for grill marks. Let cool.
Layer with apple, arugula and goat cheese. Drizzle vinaigrette, season, and sprinkle with Sesame Pepita Crunch.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
