Grilled Watermelon Salad: The Unexpected Summer Escape

Why grill watermelon?

It sounds absurd, right? But I had this wild idea last weekend—throw some thick watermelon slices onto the grill just for kicks. The smell of seared sugar and caramelizing juices filled the backyard, smell-wise it’s like the best part of roasting marshmallows, but with a burst of sweet-cool that surprises your nose. The texture changes—firm edges with a tender, juicy center, almost like biting into a candy that’s just a little too ripe. I didn’t expect the smoky edge to bring out something startling—depth, a strange kind of warmth, in a fruit that’s mostly just meant to stay cold. It’s the kind of thing I keep thinking about in between all the pumpkin spice everything chatter. Who knew that turning the grill on would turn watermelon into a secret weapon for summer? Honestly, I’m honestly still sort of obsessed with it.

Grilled Watermelon Slices

This dish involves grilling thick slices of watermelon over direct heat, causing caramelization of natural sugars and developing smoky flavor. The watermelon maintains a firm yet tender texture with caramelized edges and juicy centers, presenting a visually appealing grilled appearance with char marks. The cooking process enhances sweetness and introduces subtle smoky notes to the fruit.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Grill

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 1 inch thick watermelon slices preferably seedless or with seeds removed
• 2 tablespoons honey optional glaze
• 1 tablespoon olive oil for brushing
• to taste salt optional

Equipment

• Grill
• Sharp Knife
• Cutting board
• Tongs
• Basting Brush

Method

 

1. Use a sharp knife and cutting board to cut the watermelon into 1-inch thick slices, then brush both sides lightly with olive oil using a basting brush.
2. Preheat the grill to medium-high heat (around 375°F to 400°F). Arrange the watermelon slices on the grill grates, positioning them to get direct contact with the heat.
3. Grill the watermelon slices for about 2-3 minutes per side, rotating as needed, until grill marks appear and edges begin to caramelize with a slight char. Use tongs to carefully flip each slice.
4. During the last minute of grilling, brush the slices with honey using the basting brush to enhance caramelization. Continue grilling until honey is slightly bubbling and edges are more charred.
   1 inch thick watermelon slices
5. Remove the watermelon from the grill and place on a serving platter. Lightly sprinkle with salt if desired, and let rest for a minute before serving to allow flavors to meld.
   1 inch thick watermelon slices
6. Slice into smaller pieces if desired, then serve warm, noting the contrast of smoky, caramelized edges and juicy, tender interior.

Notes

For added flavor, sprinkle with fresh herbs like mint or basil before serving.

Some ideas are just too weird not to try. Might as well keep making unexpected things—it keeps the kitchen fun. Anyway, now I can’t look at a watermelon slice without imagining those grill marks.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.