Grilled Watermelon Feta Mint (Printable)

Summer salad with grilled watermelon, creamy feta, fresh mint, and a balsamic drizzle.

# Required Ingredients:

→ 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

# Preparation Steps:

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 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 Suggestions:

01 -
  • It's the kind of dish that makes people pause mid-conversation and ask what they're eating, then seem genuinely surprised it's watermelon.
  • The whole thing comes together in less time than it takes to set a table, yet it feels like you've done something special.
02 -
  • Don't overcrowd the grill or the watermelon will steam instead of caramelize—work in batches if you need to, and resist the urge to move the wedges around too much.
  • The balsamic glaze makes all the difference in depth; regular balsamic vinegar is too thin and will slide right off, so seek out the reduction or make one by simmering vinegar down until it's syrupy.
03 -
  • Pat the watermelon wedges dry with paper towels before oiling and grilling—moisture is the enemy of caramelization and good grill marks.
  • Crumble the feta with your fingers right before serving rather than doing it ahead; it stays fresher and less compressed, which makes the whole dish taste better.
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