Grilled Watermelon Balsamic Salad (Printable)

Smoky grilled watermelon with tangy balsamic, creamy feta, and fresh mint—a vibrant summer delight ready in under 25 minutes.

# What you need:

→ Produce

01 - 1 small seedless watermelon, cut into 1-inch thick slices
02 - 1 cup cherry tomatoes, halved
03 - 1/4 red onion, thinly sliced
04 - 1/2 cup fresh mint leaves, roughly chopped
05 - 2 cups arugula or baby greens

→ Cheese

06 - 3/4 cup feta cheese, crumbled

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp balsamic glaze or balsamic reduction
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 1/4 cup toasted pumpkin seeds or pine nuts (optional)

# Directions:

01 - Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
02 - Cut the watermelon into rounds or wedges approximately 1-inch thick. Pat dry with paper towels to remove excess moisture.
03 - Grill watermelon slices for 2-3 minutes per side until distinct grill marks appear while maintaining firm texture. Remove and let cool slightly, then cut into cubes or triangles.
04 - In a small bowl, whisk together olive oil, balsamic glaze, Dijon mustard, honey if using, salt, and pepper until emulsified.
05 - In a large salad bowl, combine arugula or baby greens, grilled watermelon cubes, cherry tomatoes, and red onion.
06 - Drizzle the balsamic dressing over the salad and toss gently to coat all ingredients evenly.
07 - Top with crumbled feta, fresh mint, and toasted seeds or nuts if desired. Serve immediately while watermelon retains slight warmth.

# Expert Tips:

01 -
  • The smoky char against sweet juicy watermelon creates this incredible flavor contrast nobody expects
  • It comes together in under 25 minutes but looks like something from a fancy restaurant
  • The balsamic dressing ties everything together with just the right amount of tang
02 -
  • Patting the watermelon completely dry before grilling is the difference between beautiful char marks and steamed fruit
  • The dressing tastes better after 10 minutes of sitting, make it first while the grill heats up
  • Grilled watermelon keeps in the fridge for 2 days but the texture changes, best eaten fresh
03 -
  • Use a fish spatula to flip the watermelon, its thin edge slides under easily without tearing
  • Let the watermelon come to room temperature before grilling for more even cooking

Go Back