Sweet, smoky, and refreshingly unexpected, this Grilled Watermelon Salad is summer in a bowl. Light yet full of flavor, this salad makes a stunning side dish for cookouts, or a unique appetizer to impress guests on a warm day.
With watermelon in season and showing up in every market and fridge, I figured it was the perfect time to get creative and come up with some fresh new ways to enjoy it!
While you've got the grill already heated, here are some fun pairing ideas that we've made alongside this Grilled Watermelon Salad:
- Steak and Chicken Skewers
- Texas Korean Ribeye
- Bacon and Blue Sliders
- Cowboy Butter with Steak
- Pork Loin Pinwheels with Chimichurri
Why You Should Grill Watermelon
Don't knock it til you try it! Grilling brings out the natural sugars in watermelon, adding a subtle caramelized depth that pairs beautifully with fragrant fresh basil and a tangy, homemade balsamic dressing.
Grilling Watermelon Tips:
- Cut watermelon into large circles so it stays together on the grill
- Grill on medium/high heat (4 minutes each side)
- Cool watermelon in the fridge before using
- After it's cooled, drain off excess liquid before cutting watermelon to prep salad
Jump to:
Ingredients
- Watermelon
- Red Onion
- Fresh Basil
- Cucumber
- Feta
- Salt and Pepper
- Blazing Bella Balsamic Vinegar and Olive Oil
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Preheat grill to medium/high heat. Cut watermelon into large circles.
- Step 2: Grill watermelon for 4 minutes on each side. You're looking for a bit of char on the watermelon slices.
- Step 3: Remove watermelon from the grill and place in the refrigerator to cool for 15 minutes.
- Step 4: Prep salad by slicing cucumber into ½ moons and thinly slicing red onion and basil. Drain liquid from watermelon and cut into cubes.
- Step 5: Assemble by tossing together watermelon, basil, red onion and cucumbers. Top with feta cheese, salt, pepper and drizzle with balsamic vinegar and olive oil. Mix together and serve cold.
Substitutions and additions
- Fruits and Veggie Ideas
- Cherry Tomatoes, Arugula, Grilled Corn, Mango or Pineapple
- Cheese Substitutions
- Goat Cheese for a more creamy and tangy flavor.
- Halloumi
- Dressing Alternatives
- Lime-Mint Dressing : anything citrus based will pair well with the sweetness of the watermelon and basil.
- Chili Lime Vinaigrette : play with different vinaigrette flavors! Adding a kick of spice to balance the watermelon keeps your taste buds interested 😉
- Honey Dressing : If you'd rather kick up the sweetness, make your own by combining honey, lemon juice, olive oil, dijon mustard and garlic.
Equipment and Supplies
- Blazing Bella Balsamic Vinegar and Olive Oil - Quality is key! And Blazing Bella has it nailed down. Try out their sample pack to test out their different olive oil flavors (lemon, garlic, strawberry..) or build your own box full of your favorites!
Storage
Best if made and consumed right away. But if you have left overs, refrigerate and eat within 1 day. Watermelon will continue to release moisture which will cause basil to wilt.
If able, store ingredients separately in an airtight container in the refrigerator.
Pro tip: If you'd like to make this ahead, add basil and dressing only when you're ready to serve.
More Salads
Video of Recipe
Recipe
Grilled Watermelon Salad
Ingredients
- 1 lb Watermelon
- 2 Cucumbers small
- 3 tablespoon Basil Lightly Chopped
- ¼ Cup Red Onion
- 1 tablespoon Balsamic Vinegar
- 1½ tablespoon Olive Oil
- 2.8 Oz Feta Cheese crumbled
- Salt and Pepper to taste
Instructions
- Preheat grill to medium/high heat. Cut watermelon into large circles. 1 lb Watermelon
- Grill watermelon for 4 minutes on each side. You're looking for a bit of char on the watermelon slices.
- Remove watermelon from the grill and place it in the refrigerator to cool for 15 minutes.
- Prep salad by slicing cucumber into ½ moons and thinly slicing red onion and basil. Drain liquid from watermelon and cut into cubes. 2 Cucumbers ¼ Cup Red Onion 3 tablespoon Basil
- Assemble by tossing together watermelon, basil, red onion, and cucumbers. Top with feta cheese, salt, pepper, and drizzle with balsamic vinegar and olive oil. Mix together and serve cold. 1 tablespoon Balsamic Vinegar 1½ tablespoon Olive Oil 2.8 Oz Feta Cheese Salt and Pepper
Notes
- Cut watermelon into large circles so it stays together on the grill. This will make the grilling quick and easy. Trust me, it only takes about 8 minutes in total.
- Make sure you preheat the grill to medium-high heat. This will char the outside nicely. Cooking the watermelon at a lower heat for a longer period of time risks the watermelon breaking down in texture, so medium-high heat is key.
- Cool the watermelon in the fridge before using. You want to let it cool for 15 minutes. It's the perfect amount of time for the juices to rest, so your melon stays juicy when it's cut.
- After it's cooled, drain off excess liquid before cutting watermelon to prep the salad. This prevents the salad from becoming soggy or watery in texture.
- Cut all your ingredients to a similar size. Why? It guarantees you have a bit of every flavor in each bite.
- Don't dress the salad too far in advance; this will mellow the flavors. It's best drizzled right before serving.
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