The Grilled Watermelon Revelation: A Summer Twist You Haven’t Tried

I never thought I’d be someone who grills fruit. It sounds weird, right? Melon on a grill? Who knew it would turn out to be a game changer for summer salads.

There’s something about the smell of charred watermelon—sweet, smoky, almost like roasted marshmallows with a salty bite. The texture shifts too. The firm crunch softens, becomes slightly smoky, but still holds its shape. It’s like eating a totally new fruit, one that surprises you at every bite.

Right now, with heatwaves rolling in, this salad feels more essential than ever—something that makes you forget about the oven. It’s kind of a gamble, grilling watermelon, but it’s one I kept thinking about after I first tried it. Honestly, I was just curious. Turns out, curiosity paid off big time.

Grilled Watermelon Salad

This dish features whole slices of watermelon grilled over direct heat until lightly charred, enhancing their sweetness and adding smoky undertones. The grilled fruit is then cut into chunks and combined with fresh herbs, creating a salad with a tender yet firm texture, and a balance of sweet, smoky, and salty flavors.

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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: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 inch thick Watermelon slices cut into 1-inch thick rounds
• 2 tablespoons Olive oil for brushing
• 1 teaspoon Salt to season the watermelon
• 0.5 teaspoon Black pepper optional, for seasoning
• 0.25 cup Fresh mint leaves chopped, for garnish
• 0.25 cup Feta cheese optional, crumbled for topping

Equipment

• Grill or grill pan
• Sharp Knife
• Cutting board
• Tongs
• Bowl

Method

 

1. Arrange the watermelon slices on a cutting board and brush both sides evenly with olive oil using a brush or kitchen towel.
2. Preheat the grill or grill pan over medium-high heat until hot, with visible heat waves and a slight smoke aroma.
3. Place the oiled watermelon slices directly onto the grill grates; cook for about 2-3 minutes per side until grill marks appear and the edges start to caramelize, with lightly charred spots and a sweet aroma emerging.
4. Use tongs to carefully flip the slices and continue grilling until the second side shows similar grill marks and the flesh feels slightly softer, with a smoky aroma filling the air.
5. Remove the slices from the grill and set aside to cool slightly for 2-3 minutes. Then, cut the grilled watermelon into 1-inch chunks and transfer to a mixing bowl.
6. Garnish the watermelon chunks with chopped mint leaves, crumbled feta cheese if using, and season with additional salt and pepper to taste. Toss gently to combine, then serve immediately.
   1 inch thick Watermelon slices

Notes

Ensure the grill is properly preheated to achieve nice grill marks. Watch the watermelon closely to prevent burning. This salad is best served warm or at room temperature.

Sometimes food is about trying something unexpected and realizing you don’t need much else. Just a fork, a heat source, and something sweet that’s been given a smoky nudge. That’s the kind of summer surprise I want to keep around for a while.

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.