Grilled Watermelon Feta Mint (Printable)

Sweet grilled watermelon combines with creamy feta and fresh mint for a bright, summery dish.

# What You'll Need:

→ 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

# Directions:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Lightly brush the watermelon wedges on both sides with 1 tablespoon of olive oil.
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.
07 - Drizzle with the remaining olive oil and balsamic glaze.
08 - Season with freshly ground black pepper and sea salt to taste. Serve immediately.

# Expert Tips:

01 -
  • Grilling watermelon sounds weird until you taste it, then you'll understand why everyone asks for the recipe.
  • It comes together in twenty minutes flat, making it perfect when you're already sweating over the grill.
  • The combination of warm caramelized fruit, cool creamy feta, and bright mint feels fancy without any of the fuss.
02 -
  • Don't skip the cooling step after grilling, or the outside will turn into mush before you can plate it; thirty seconds makes the difference between perfect and disappointing.
  • The salad tastes best within ten minutes of assembly, so wait until you're ready to eat before tossing everything together, especially if you're adding greens.
03 -
  • Keep your platter and ingredients cold until the last moment, so the contrast between warm watermelon and cool feta stays sharp and memorable.
  • If you're making this for a crowd, grill the watermelon ahead and let it cool completely, then assemble just before serving so nothing gets soggy or warm.
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