Grilled Watermelon Feta Mint (Printer View)

Sweet grilled watermelon, creamy feta, and fresh mint combine for a light, flavorful summer salad.

# What you'll need:

→ Produce

01 - 1 small seedless watermelon (about 3-4 lbs), 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

→ 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

# Method:

01 - Preheat a grill or grill pan to medium-high heat until ready for cooking.
02 - Lightly brush the watermelon wedges on both sides with 1 tablespoon of olive oil to prevent sticking and promote caramelization.
03 - Grill watermelon for 1-2 minutes per side, just until grill marks appear and the fruit develops a light caramelized exterior. Remove from grill and allow to cool slightly.
04 - Cut the grilled watermelon into cubes or triangles and arrange on a large serving platter.
05 - Scatter the sliced red onion, torn mint leaves, and arugula over the arranged watermelon pieces.
06 - Sprinkle the crumbled feta cheese evenly over the salad.
07 - Drizzle with the remaining olive oil and balsamic glaze across the entire salad.
08 - Season with freshly ground black pepper and sea salt to taste. Serve immediately while watermelon is still warm.

# Expert Advice:

01 -
  • The heat of the grill brings out watermelon's natural sweetness in a way that feels almost magical, nothing like the raw version you've probably had a hundred times.
  • It comes together in under twenty minutes, which means you can decide to make it the moment you remember you have guests arriving.
  • The combination of warm fruit, salty cheese, and bright mint creates a flavor balance that tastes way more complicated than it actually is.
02 -
  • Don't slice the watermelon too thin or it'll fall apart on the grill and turn into mushy pulp that tastes more cooked than caramelized.
  • The balsamic glaze should be added right before serving, because if it sits on warm watermelon for too long, the fruit starts weeping and the salad becomes watery and sad.
03 -
  • Cut your watermelon wedges slightly thicker than you think you need because they shrink a little on the grill and thin wedges turn into nothing.
  • If you don't have a grill pan, a regular skillet over high heat works perfectly and gives you even more control over the heat.
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