Grilled Watermelon Feta Mint (Printable)

Sweet grilled watermelon combined with creamy feta and fresh mint for a refreshing summer 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

# 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, 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 Advice:

01 -
  • The grill transforms watermelon into something warm and honeyed while keeping it refreshingly light, which feels almost magical when you taste it for the first time.
  • It looks stunning on a platter and takes barely twenty minutes, so you can impress people without spending your entire day in the kitchen.
  • This works as a side dish, a light lunch, or even a palate cleanser between heavier courses at a barbecue.
02 -
  • Don't skip the cooling step after grilling or your platter will become a soup; those couple of minutes make all the difference between a salad and a sad bowl of juice.
  • The balsamic matters more than you'd think—it's the bridge between the watermelon's sweetness and the feta's salt, so use the good stuff or make a reduction from regular vinegar.
03 -
  • If your grill isn't available, a hot grill pan or even a cast iron skillet works—you might not get perfect grill marks, but you'll get the caramelization, which is what matters.
  • Assemble the salad just before serving so the arugula stays crisp and the mint doesn't bruise; you can grill the watermelon and prep everything else an hour ahead, then finish it in two minutes when guests arrive.
Go Back