Grilled Watermelon Feta Salad (Print Version)

Sweet grilled watermelon combined with feta and mint for a vibrant summer dish.

# Ingredient List:

→ Produce

01 - 1 small seedless watermelon (about 3 to 4 pounds), cut into 1-inch thick wedges
02 - 1 small red onion, thinly sliced
03 - 1/2 cup fresh mint leaves, torn
04 - 1 cup arugula or baby greens, optional

→ Dairy

05 - 3/4 cup feta cheese, crumbled

→ Pantry

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduction
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

# Steps:

01 - Preheat a grill or grill pan to medium-high heat until it reaches optimal temperature.
02 - Lightly brush the watermelon wedges on both sides with 1 tablespoon of olive oil to prevent sticking.
03 - Grill watermelon for 1 to 2 minutes per side, just until grill marks appear and the fruit is slightly caramelized. Remove from grill and let cool slightly.
04 - Cut the grilled watermelon into cubes or triangles and arrange on a large platter.
05 - Scatter the red onion, mint leaves, and arugula if using over the watermelon.
06 - Sprinkle with crumbled feta cheese across the salad.
07 - Drizzle with the remaining olive oil and balsamic glaze.
08 - Season with freshly ground black pepper and sea salt to taste. Serve immediately.

# Helpful Hints:

01 -
  • The grill brings out a hidden sweetness in watermelon that raw fruit can never quite achieve, almost like caramel.
  • You can have this ready in under twenty minutes, perfect for when guests are already gathered on the patio.
  • The contrast between warm fruit and cool crumbled feta creates this addictive textural moment in every bite.
02 -
  • Don't grill your watermelon too long or it becomes soft and loses that pleasant slightly-firm texture—1–2 minutes per side is the sweet spot, and you're looking for marks, not char.
  • Assemble this salad right before serving because the warm watermelon will begin releasing liquid and making the feta weep, which sounds poetic but looks less appetizing after ten minutes.
03 -
  • The quality of your watermelon matters more than anything else—pick one that's heavy, sounds hollow when you tap it, and has a creamy yellow underside.
  • Don't cut your watermelon into wedges until right before grilling, because exposed flesh oxidizes and loses brightness after sitting in the fridge.
Go Back