Grilled Watermelon Feta Mint (Printable Copy)

Sweet grilled watermelon combined with creamy feta and fresh mint for a fresh summer dish.

# What You Need:

→ Produce

01 - 1 small seedless watermelon (about 3 to 4 pounds), 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:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Lightly brush the watermelon wedges on both sides with 1 tablespoon of olive oil.
03 - Grill watermelon for 1 to 2 minutes per side, just until grill marks appear and the fruit is slightly caramelized. Remove from grill and let cool slightly.
04 - Cut the grilled watermelon into cubes or triangles and arrange on a large platter.
05 - Scatter the red onion, mint leaves, and arugula over the watermelon.
06 - Sprinkle with crumbled feta cheese.
07 - Drizzle with the remaining olive oil and balsamic glaze.
08 - Season with freshly ground black pepper and sea salt to taste. Serve immediately.

# Expert Advice:

01 -
  • It surprises people because grilled watermelon tastes almost nothing like raw watermelon—deeper, sweeter, with this caramelized edge that makes your mouth wake up.
  • You can have it ready in twenty minutes, which means even when it's too hot to cook, you've got something elegant to serve.
02 -
  • Don't leave the watermelon on the grill too long or it'll start to collapse—the goal is just to mark it and bring out the sweetness, not cook it through.
  • If your balsamic is too thin and watery, it'll make the whole thing soggy; using a reduction or glaze makes a huge difference in texture and flavor.
03 -
  • Cut your watermelon into thick, sturdy wedges—thin slices will fall through the grill grates or fall apart when you flip them.
  • Don't skip the resting period after grilling; it lets the fruit cool just enough to handle while staying warm enough to matter.
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