Grilled Watermelon Feta Mint Salad (Print Version)

Sweet grilled watermelon paired with feta cheese and fresh mint, dressed with balsamic glaze.

# 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

# How to Make It:

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.

# Additional Tips::

01 -
  • It actually surprises people—grilled watermelon sounds weird until they taste the caramelized sweetness against salty feta.
  • Takes barely twenty minutes total, which means you can focus on enjoying your guests instead of being stuck in the kitchen.
  • Works for vegetarians, gluten-free diets, and honestly anyone who loves eating something that feels both indulgent and refreshingly light.
02 -
  • Don't preheat the grill and walk away—a grill that's been sitting idle gets uneven, and you'll end up with some wedges charred and others barely warm. Check the temperature right before you grill.
  • Slice the watermelon lengthwise into thick wedges, not rounds, because wedges are easier to handle on the grill and you can flip them cleanly without pieces tumbling through the grates.
  • The salad is best eaten within thirty minutes of assembly because the watermelon will continue to release moisture and things get soggy if it sits longer.
03 -
  • Buy your watermelon the day before so it has time to chill in the fridge—grilling cold watermelon means the inside stays cool while the outside gets those grill marks, which is the whole point.
  • Assemble this salad on a large platter rather than individual plates; there's something about the abundance and visual impact of a shared platter that makes people actually get excited to eat vegetables.
Go Back