This grilled watermelon feta salad combines the smoky sweetness of grilled watermelon with the salty creaminess of feta cheese and the freshness of mint.
A drizzle of balsamic glaze adds a tangy finish, making this salad a unique and delicious summer side dish or light meal.
Grilling the watermelon enhances its flavor and texture without making it mushy, creating a perfect base for this flavorful salad.
Why You’ll Love This Recipe
- Grilling the watermelon caramelizes its natural sugars, adding complexity to its sweet profile.
- The contrast between the smoky watermelon and salty feta balances perfectly with the bright, fresh mint.
- Balsamic glaze brings a touch of acidity and sweetness that ties all the flavors together harmoniously.
Grilled Watermelon Feta Salad with Mint and Balsamic Glaze
A refreshing summer salad featuring smoky grilled watermelon cubes, crumbled feta cheese, fresh mint, and a sweet balsamic glaze for a perfect balance of flavors.
- Prep time
- 15 minutes
- Cook time
- 5 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 cups watermelon, cut into 1-inch cubes (about 1/2 small watermelon)
- 2 tablespoons olive oil, divided
- 6 ounces feta cheese, crumbled (about 1 cup)
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons balsamic glaze (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the watermelon for grilling Preheat a grill or grill pan to medium-high heat (about 400°F/204°C). Toss the watermelon cubes with 1 tablespoon olive oil to lightly coat.
- Grill the watermelon Place watermelon cubes on the grill and cook for 2-3 minutes per side, turning gently until grill marks appear but the watermelon remains firm. Remove from grill and let cool slightly.
- Combine the salad ingredients In a large bowl, combine the grilled watermelon cubes, crumbled feta, and chopped fresh mint.
- Dress the salad and serve Drizzle the remaining 1 tablespoon of olive oil over the salad, season with salt and freshly ground black pepper to taste, and gently toss to combine. Drizzle the balsamic glaze over the top just before serving.
Helpful Tips
- Use a ripe but firm watermelon to prevent it from becoming mushy when grilled.
- Cut watermelon into even 1-inch cubes to ensure uniform grilling and presentation.
- If you don’t have balsamic glaze, reduce balsamic vinegar over low heat until thickened to make your own.
- For a vegetarian salad, verify that the feta cheese is made with vegetarian-friendly rennet.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 1 day.
Because watermelon releases water after grilling and exposure, the salad is best enjoyed fresh or within a few hours.
Do not freeze this salad as the texture will degrade upon thawing.
Frequently Asked Questions
Can I grill the watermelon on a stovetop grill pan?
Yes, a stovetop grill pan works well for this recipe. Preheat it to medium-high heat and follow the same grilling times.
Is this salad suitable for a gluten-free diet?
Yes, all ingredients are naturally gluten-free. Just ensure your balsamic glaze does not contain any gluten additives.
Can I prepare this salad in advance?
It’s best served fresh. You can grill the watermelon a few hours ahead and refrigerate separately, then assemble just before serving to keep textures fresh.
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