Grilled Watermelon and Tomato Salad

• Four 3/4 inch inch thick slices of seedless watermelon, as needed
• 4 ripe heirloom tomatoes, mixed colors, cut into batons with an apple corer, or sliced into wedges
• 4 tablespoons extra virgin olive oil
• Kosher salt and fresh ground pepper, to taste
• 1 tablespoon fresh lemon juice
• 4 teaspoons aged balsamic vinegar
• 8 small leaves fresh opal basil
• 8 small leaves of fresh green basil
• Maldon sea salt, for garnish

1. Prepare a charcoal grill outdoors for direct grilling over high heat.
2. Or, indoors, place a grill pan over high heat until very hot.
3. Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds.
4. Place on the grill grates or in grill pan, directly over the heat.
5. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes.
6. Transfer rounds, grill-marked sides up, to a platter.
7. Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil.
8. Season to taste with kosher salt, pepper, and lemon juice.
9. Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates.
10. Top each with an equal portion of tomatoes.
11. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar.
12. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.

watermelon, heirloom tomatoes, extra virgin olive oil, kosher salt, lemon juice, aged balsamic vinegar, opal basil, green basil, salt

Taken from cooking.nytimes.com/recipes/1015577 (may not work)