Grilled Watermelon Feta Mint (Printable Version)

Sweet grilled watermelon pairs perfectly with feta, mint, and onions for a refreshing Mediterranean salad.

# What You'll Need:

→ Produce

01 - 1 small seedless watermelon (about 3–4 lbs), cut into 1-inch thick wedges
02 - 1 small red onion, thinly sliced
03 - 1/2 cup fresh mint leaves, torn
04 - 1 cup arugula or baby greens, optional

→ Dairy

05 - 3/4 cup feta cheese, crumbled

→ Pantry

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduction
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

# How To Make It:

01 - Preheat the grill or grill pan to medium-high heat.
02 - Brush both sides of the watermelon wedges with 1 tablespoon of olive oil.
03 - Grill the watermelon wedges for 1–2 minutes per side until lightly caramelized and grill marks appear. Remove from heat and allow to cool slightly.
04 - Cut the grilled watermelon into cubes or triangles and place them on a large salad platter.
05 - Evenly distribute the red onion, torn mint leaves, and arugula or baby greens (if used) over the watermelon.
06 - Sprinkle crumbled feta cheese across the salad.
07 - Drizzle with the remaining olive oil and balsamic glaze. Season with freshly ground black pepper and sea salt to taste. Serve immediately.

# Expert Advice:

01 -
  • That smoky-sweet watermelon instantly makes you look like a grilling pro.
  • The balance of creamy feta and cooling mint makes every bite feel like a treat you’d find at a Mediterranean café.
02 -
  • Don’t over-grill the watermelon; it turns mushy fast and loses its juicy snap.
  • Tearing mint instead of chopping keeps the flavor vibrant and prevents browning.
03 -
  • Brush watermelon with oil just before grilling; too early and it soaks in instead of protecting the surface.
  • The right grill marks add flavor—don’t crowd the grill or you’ll steam, not sear, the melon.
Go Back