Grilled Watermelon Salad

This is the ultimate summer refresher—grilling the watermelon brings out a smoky sweetness that pairs perfectly with the creamy Havarti.

Lemony Balsamic Salad Dressing

• 1/4 cup olive oil

• 2 tbsp balsamic glaze

• 1 lemon (juiced)

• 1/4 tsp sugar

• 1/4 tsp salt

• 1/4 tsp oregano

Dressing Directions:

1. In a small jar or bowl, whisk together the olive oil, balsamic glaze, lemon juice, sugar, salt, and oregano.

2. Mix until the sugar is dissolved and the dressing is well combined. Set aside.

Salad Assembly

• 1/2 watermelon, sliced into thick wedges

• Castello Creamy Havarti Cheese

• 1/4 cup minced mint

• 2 Persian cucumbers, sliced

• 1 cup arugula

Salad Directions:

1. Grill: Place thick watermelon wedges on a hot grill for about 1 minute per side until grill marks appear.

2. Cool: Transfer the watermelon to a cooling rack. Letting it cool ensures the arugula doesn't wilt when you toss the salad.

3. Prep Base: In a large salad bowl, combine the sliced cucumbers, minced mint, and fresh arugula.

4. Chop: Once the watermelon is cool, cut it into bite-sized cubes and add them to the bowl.

5. Cheese: Shred a generous amount of the Creamy Havarti over the top. The mild, buttery flavor of the Havarti is a game-changer here!

6. Dress & Serve: Drizzle the Lemony Balsamic dressing over the salad, toss gently, and serve immediately.