This grilled watermelon salad is a refreshing twist on summer dining, bringing together smoky-sweet melon, creamy feta, and fragrant herbs.
Packed with antioxidants, fiber, and good fats, it’s both nourishing and satisfying.
Low in carbs yet rich in flavor, this salad is a great way to enjoy light, protein-boosted meals.
Quick to prepare in just 20 minutes, it’s ideal for everyday cooking, picnics, or make-ahead lunches.
Grilled Watermelon Feta Salad
Equipment
- 1 grill pan or outdoor grill
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 Tongs
Ingredients
- ¼ medium watermelon cut into 1-inch slices, rind removed
- 2 Tbsp olive oil divided (30 mL)
- 2 cups arugula 30 g
- ½ cup feta cheese crumbled or cubed (95 g)
- ½ cup red onion thinly sliced (about ½ medium onion)
- 2 Tbsp fresh mint chopped
- 2 Tbsp fresh basil chopped
- 1 tsp balsamic vinegar 5 mL
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Watermelon Base: Begin by slicing your watermelon into thick, even slabs, about 1-inch (2 ½ cm) thick. Carefully trim away the rind so only the bright red flesh remains. Cutting the pieces evenly will ensure they cook consistently on the grill. Place the slices on a large cutting board, pat them dry with a paper towel if they’re very juicy, and set aside.
- Brush with Olive Oil: Drizzle one tablespoon of olive oil over the watermelon slices. Using a pastry brush or clean fingers, coat both sides lightly and evenly. This not only prevents sticking but also helps the fruit caramelize beautifully on the grill, enhancing its natural sweetness with a slightly smoky flavor.
- Grill the Watermelon Slices: Heat a grill pan, sauté pan, or outdoor grill over medium-high heat until hot. Place the watermelon slices directly onto the surface. Let them cook undisturbed for about 3 minutes per side, or until you see distinct char lines and the flesh has lightly browned. Be careful not to overcook, as watermelon can soften too much if left too long. Once done, transfer the slices to a plate and allow them to cool slightly before chopping.
- Cut into Bite-Sized Chunks: Once cool enough to handle, chop the grilled watermelon into large cubes or chunks. Keep the pieces substantial so they hold their shape when tossed with the rest of the salad. Place the cut watermelon into a large mixing bowl, which will be used to assemble the salad.
- Prepare the Fresh Ingredients: Wash and dry the arugula, mint, and basil leaves. Roughly chop the mint and basil so their aroma is evenly distributed throughout the salad. Slice the red onion into thin, elegant strips that won’t overpower the other flavors. Add the arugula, chopped herbs, sliced onion, and feta cheese to the bowl with the watermelon.
- Whisk the Simple Dressing: In a small bowl or measuring cup, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper. Use a small whisk or fork to vigorously mix until the dressing is fully emulsified, meaning the oil and vinegar blend into a smooth mixture. Taste and adjust with a little extra vinegar if you prefer a tangier flavor.
- Combine Salad and Dressing: Pour the dressing over the bowl of grilled watermelon, arugula, herbs, onion, and feta. Using salad tongs or two large spoons, gently toss everything together until evenly coated. Be careful when mixing—the watermelon is tender and can break apart if stirred too roughly. The goal is to evenly distribute the dressing without crushing the fruit.
- Serve and Enjoy: Transfer the salad into a serving bowl or platter. For a light meal, serve it immediately while the watermelon is still slightly warm, which enhances its smoky flavor. For a refreshing twist, you can also chill the salad in the refrigerator for 15–20 minutes before serving. Pair it with grilled meats, seafood, or crusty bread for a complete summer meal.
Notes
- Choose a firm, seedless watermelon for best grilling results.
- Don’t skip brushing the melon with oil—it prevents sticking and deepens the flavor.
- Allow the grilled slices to cool slightly before chopping to keep the chunks intact.
- Fresh herbs like mint and basil are essential for a vibrant, refreshing taste.
- The salad can be served slightly warm or chilled, depending on preference.
Chef’s Secrets for Best Results
The magic of this recipe lies in balancing smoky, sweet, salty, and fresh flavors.
For the most satisfying bite, start with a ripe but firm watermelon.
Overripe melon tends to fall apart on the grill, while firm flesh holds char lines beautifully.
Always use medium-high heat—this caramelizes the sugars without making the fruit mushy.
When it comes to feta, opt for block-style cheese and crumble it yourself rather than buying pre-crumbled; it has better flavor and texture.
Lastly, whisk the dressing thoroughly to create a smooth emulsion so every ingredient is evenly coated.
Serving Suggestions for Every Occasion
This salad shines as a summer side dish but can easily stand alone as a light meal.
Pair it with grilled chicken, fish, or shrimp for extra protein, or serve alongside barbecue classics like burgers and kebabs for a refreshing contrast.
It also works beautifully as part of a picnic spread, tucked between sandwiches and cold pasta salads.
If you want to elevate presentation, arrange the salad on a large platter, scatter extra herbs over the top, and drizzle with a little extra balsamic glaze before serving.
Storage Tips to Keep Fresh
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
Because watermelon naturally releases liquid as it sits, expect some extra water at the bottom of the container.
To maintain freshness, simply drain the liquid before serving again.
For best texture, keep the dressing separate if you plan to meal-prep this salad in advance.
Assemble and toss just before eating to preserve the crispness of the greens and the vibrancy of the herbs.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! To keep it fresh, grill and chop the watermelon, prepare the dressing, and slice the other ingredients in advance. Store everything separately and combine just before serving for the best flavor and texture.
2. What can I use instead of arugula?
Spinach, baby kale, or mixed spring greens all make excellent substitutes. Each brings its own flavor—spinach is mild, kale is slightly earthy, and mixed greens offer variety.
3. Can I skip grilling the watermelon?
Absolutely. Fresh, chilled watermelon also works if you’re short on time or don’t want to cook. However, grilling adds a smoky depth that makes the dish unique.
4. How can I make this vegan-friendly?
Simply swap the feta for a dairy-free cheese alternative or sprinkle in toasted nuts like almonds, cashews, or pistachios for a salty, creamy contrast.
5. Is this recipe good for meal prep?
Yes, with a few adjustments. Keep the dressing separate and store the grilled watermelon chunks and greens in individual containers. Toss together just before eating to prevent sogginess.
