Grilling a watermelon might sound like a curveball, but trust me—it’s a culinary trick that instantly transforms this summer staple into something smoky, juicy, and unforgettable. This salad layers contrast in the most delicious way possible.
Charred fruit meets creamy cheese, fresh herbs, and a zingy vinaigrette in a dish that tastes just as good alongside our Chicken Salad and Cucumber and Tomato Salad. It’s sweet, salty, and savory in every bite—proof that salads can absolutely steal the show.
Think of it as a tropical vacation for your taste buds, where smoky depth meets crisp garden brightness. Whether you’re grilling out or plating up indoors, this salad travels well across flavors and continents.
Flavor Bomb Alert!
- I grilled the watermelon on a whim during a BBQ, and it instantly became the most talked-about dish—people couldn’t believe how well the smoke played with the sweetness.
- It fits right into my meal prep routine—just slice, grill, and chill. I toss it with feta and mint, and suddenly I’ve got a refreshing side that pairs with almost anything.
- I’ve subbed in halloumi or added pickled onions for extra edge—each time it feels like a new twist without starting from scratch.
- It’s surprisingly hydrating and light, which makes it a perfect pick for hot days when I want to eat clean but still crave bold flavors.
- Best of all? It’s downright delicious—smoky, juicy, tangy, and totally unexpected in the best way.
Grilled Watermelon Salad Recipe
Juicy watermelon meets smoky grill marks in this refreshing summer salad. Each wedge is lightly charred, topped with tangy feta or goat cheese, and paired with crisp greens tossed in vinegar. A sweet, savory, and vibrant dish perfect for warm weather gatherings or an elegant starter.
Equipment
- Grill or grill pan
- Grill brush
- Tongs
- Basting brush
- Salad serving plates
Ingredients
- 8 cups arugula washed and dried
- 2 tbsp balsamic vinegar
- 1 cup crumbled feta or goat cheese
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- One small 5-pound seedless watermelon cut into eight 1-inch wedges
Instructions
- Preheat your grill to medium heat.
- Brush both sides of the watermelon wedges with olive oil.
- Season the watermelon with salt and freshly ground black pepper.
- Grill the watermelon wedges for 1 to 2 minutes on each side until grill marks appear.
- In a medium bowl, toss the arugula with balsamic vinegar.
- Season the greens with salt and pepper to taste.
- Place the grilled watermelon wedges on serving plates and put crumbled cheese with arugula.
- Add an extra sprinkle of cheese on top, if desired.
Notes
- Use seedless watermelon for a cleaner presentation and easier eating.
- Arugula or baby spinach works wonderfully for the greens due to their peppery or mild flavor.
- A drizzle of balsamic glaze can elevate the dish with an extra layer of sweetness and tang.
- For added crunch, consider tossing in toasted almonds, pumpkin seeds, or pine nuts.
| Calories | 174kcal |
| Carbohydrates | 24g |
| Fiber | 1g |
| Fat | 8g |
| Protein | 5g |
| Cholesterol | 17g |
