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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
Cook Time 10 minutes
Total Time 20 minutes
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.