Grilled Watermelon Feta Basil Salad (Printable)

Smoky grilled watermelon paired with salty feta and fresh basil creates this vibrant Mediterranean-style summer dish.

# What You’ll Need:

→ Produce

01 - 1 small seedless watermelon, cut into 1-inch thick slabs
02 - 1 cup cherry tomatoes, halved
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup fresh basil leaves
05 - Juice of 1 lime

→ Dairy

06 - 5 oz feta cheese, crumbled

→ Dressing

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

# How To Make:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush both sides of the watermelon slabs lightly with olive oil.
03 - Grill the watermelon slabs for 2-3 minutes per side, until grill marks appear and the watermelon is slightly caramelized.
04 - Remove watermelon from the grill and let cool slightly. Cut into bite-size cubes.
05 - In a large bowl or serving platter, combine grilled watermelon cubes, cherry tomatoes, and red onion.
06 - Sprinkle crumbled feta evenly over the top, then add fresh basil leaves.
07 - Drizzle with olive oil, balsamic glaze, and lime juice. Season with sea salt and black pepper to taste. Toss gently and serve immediately.

# Expert Advice:

01 -
  • The unexpected smoky sweet combo makes people stop mid conversation
  • It comes together in under 20 minutes but looks like you tried really hard
  • Leftovers (if they exist) taste even better the next day
02 -
  • Do not over grill the watermelon or it turns mushy and loses that fresh crunch
  • Let the salad sit for 5 minutes before serving. The flavors need a moment to become friends.
03 -
  • Room temperature watermelon grills more evenly than cold straight from the fridge
  • Use your hands to gently toss everything at the end. Tongs can bruise the watermelon.

Go Back