This Grilled Watermelon Salad is a twist on the classic watermelon and cucumber salad, made by grilling the melon until it's nicely caramelized on each side. It's an easy side dish to assemble in about 30 minutes and is perfect for a summer barbecue or picnic.
When the summer season rolls around, fresh salads are always on our family's dinner menu every night of the week. I love to feature a variety of summer produce for the salads, and this Grilled Watermelon Salad might just be one of my favorites. It's not a heavy lift to make with only 6 ingredients and is ready in less than 30 minutes.
It's so unique to grill the watermelon to give it a bit of smoky flavor and to caramelize the sugars on the outside of the fruit. I toss it with cucumber, feta, balsamic vinegar, olive oil, and a pinch of fresh basil for a bite bursting with summer flavor. It's one of those salads that my wife requests over and over, served alongside Margarita Chicken or Grilled Salmon.
Why You'll Love This Recipe
- Caramelizes the outside lightly while keeping the inside juicy. It's a new flavor that I know you'll love. Plus, it's so quick and easy to cook alongside anything else you're making on the grill.
- A twist on the classic watermelon, feta, and cucumber salad. If there isn't any salad that is more loved in the summer, this is my spin on the recipe by firing up the grill.
- Easy to make for entertaining with 5 minutes of prep and one bowl. This is truly a no-fuss side dish. The most difficult part is grilling the watermelon.
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Ingredients
- Watermelon: The key ingredient, to know the watermelon is ripe, look for a deep green color on the outside. There should also be a large yellow spot on the rind. A riper watermelon is usually heavier in weight than one that isn't as ripe and will also give a "deep hollow" sound if you knock on it lightly.
- Red Onion: Adds bright color, tang, and crunch. If you don't care for raw onion, try soaking it in ice water for 10 minutes to remove some of the bite. Pat it very dry.
- Fresh Basil: Adds that fresh herbal flavor. You could also try dill, parsley, or cilantro.
- Cucumber: Seedless is best; if you do buy it with the seeds, scoop them out before chopping.
- Feta: Briny and delicious when paired with the sweet watermelon.
- Balsamic vinegar and olive oil: I like the Blazing Bella Balsamic Vinegar and Olive Oil brand. This is a high-quality balsamic vinaigrette. You can buy your favorite from the store or mix together equal parts vinegar and oil in a bowl.
See recipe card for quantities.
How to make grilled watermelon salad
- 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 it 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 and serve cold.
Expert tips
- 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.
variations
- Add other fruits and vegetables:
- Cherry Tomatoes, Arugula, Grilled Corn, Mango or Pineapple
- Substitute the feta cheese for goat cheese. It has a creamier texture and still has a tangy flavor. Halloumi is another cheese that you can also try. You can even grill the halloumi to add some charred flavor as well.
- For a flavor twist, swap the balsamic vinegar for a different dressing:
- 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.
What to serve with watermelon and feta salad
We eat this salad about once a week in the warmer months, so the options for serving are truly endless. It pairs well with any summer barbecue recipes. Here are some of our favorites:
Storage
I can't recommend enough how this grilled watermelon salad is best when eaten fresh. But if you have leftovers, refrigerate and eat within 1 day. Watermelon will continue to release moisture, which will cause the basil to wilt and will also make the salad a bit watery in texture.
If you're able, it's best to store ingredients separately in an airtight container in the refrigerator.
If you'd like to make this ahead of time, just add the basil and dressing only when you're ready to serve.
FAQs
I recommend before, just make sure to cut the watermelon into large and thick rounds (about 1-inch-thick) so they don't fall apart on the grill.
If your grill is hot enough, you shouldn't need to oil it either. Just wait for the watermelon to caramelize, and it should flip easily. You can lightly oil the grill grates before preheating as a safe measure.
Toss everything together right before serving and allow the watermelon to rest after it's grilled to let any juices settle. Drain off any excess juices and discard before mixing the salad.
More Easy Salad Recipes
Video
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 tbsp 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 Tbsp Balsamic Vinegar 1½ Tbsp Olive Oil 2.8 Oz Feta Cheese Salt and Pepper
Video
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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