Grilled Watermelon With Balsamic Dressing (Printable View)

Smoky watermelon with tangy balsamic, feta, and fresh mint creates this refreshing summer dish.

# 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)

# How-To Steps:

01 - Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
02 - Cut watermelon into rounds or wedges approximately 1-inch thick. Pat slices dry with paper towels to remove excess moisture.
03 - Place watermelon slices on preheated grill. Cook for 2-3 minutes per side until distinct grill marks appear while fruit remains firm. 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 and smooth.
05 - In a large salad bowl, combine arugula or baby greens, grilled watermelon pieces, cherry tomato halves, and sliced red onion.
06 - Drizzle balsamic dressing evenly over salad mixture. Gently toss with tongs to coat all ingredients without damaging the watermelon.
07 - Top salad with crumbled feta cheese, fresh mint leaves, and toasted pumpkin seeds or pine nuts if desired. Serve immediately while watermelon is still slightly warm.

# Expert Advice:

01 -
  • The contrast between warm smoky watermelon and cool crisp greens hits every sensory note at once
  • It comes together in under 25 minutes but tastes like something from a restaurant that takes reservations weeks in advance
02 -
  • Patting the watermelon completely dry before grilling is the difference between getting gorgeous char marks and ending up with steamed fruit
  • The salad needs to be served right after dressing—the arugula wilts quickly once it hits the vinaigrette
03 -
  • Use a vegetable basket or flat grilling pan if your grates are wide—watermelon can slip through
  • The watermelon is ready when it has slight resistance when pressed, not mushy

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