This savory Grilled Watermelon Salad is packed with feta cheese, mint, basil, and onion. It’s zingy/creamy, sweet/savory, and is bound to be the summer salad of your dreams/life.
There was this study that looked at what foods stay in your belly longer (i.e. keep you fuller longer), and research found that high-calorie foods tend to keep you fuller, longer. But we don’t want to go eating a bunch of calories just for the sake of staying full, right? So a second experiment was done where people ate a high-calorie food then drank water. The people who drank more water after consuming calories stayed full the longest. How does this work? Well, it’s likely that your brain and belly notices you eating something high in calories (chocolate milk, pie, cheese, whatever) and slow down digestion. So when you drink a bunch of water right afterwards, rather than going right through ya, the water will sit in your stomach, digesting more slowly, and keeping you full. In short, eat food, drink water afterwards, stay full.
But you don’t need to worry about high calories and water-logging today, because we’re cooking up a Grilled Watermelon Salad. If you’ve never tried a savory watermelon dish before, you need to get on it. So I have a watermelon and I’m feeling inspiration-less. So while perusing the list of watermelon combos in a cookbook, I came across feta cheese, and the idea stopped me in my tracks. Fresh watermelon with creamy, tangy feta…could that work? So I ran to the kitchen, threw open the fridge, and pulled out these two seemingly opposite ingredients. Hesitantly, I popped them both in my mouth at the same time, and then my whole world flipped upside down. 
The combo was really really good. And after pan-searing fresh watermelon into a savory watermelon steak last year, I knew cooking watermelon was another under-appreciated means of serving up this summer melon. So I just combined it all. Today we’re grilling up watermelon and tossing it with a simple combo of feta cheese, arugula, mint, basil, and red onions. The result is a summery Grilled Watermelon Salad that is so refreshing and satisfying. I think you’re really going to love it!
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Grilled Watermelon Salad with Feta and Mint
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A surprisingly delicious summer salad where smoky, grilled watermelon meets the salty tang of feta and the cool freshness of mint. Perfect for a light lunch or a barbecue side.
Ingredients
- 1/4 medium watermelon
- 1/2 cup (118ml) or 95 g crumbled or cubed feta cheese
- 2 cups (473ml) or 30 g arugula
- 1/4 cup (59ml) sliced red onion (about 1/4 of an onion)
- 2 Tablespoons (30ml) chopped mint
- 2 Tablespoons (30ml) chopped basil
- 1 Tablespoon (15ml) olive oil + more for cooking
- 1/4 teaspoon (1.2ml) each of salt and pepper
Instructions
- Cut the watermelon into 1-inch-thick triangular slices, rind removed. Pat dry with paper towels — this step is important for getting good grill marks.
- Brush the watermelon slices lightly with olive oil. Heat a grill or grill pan over high heat. Grill the watermelon for 2 to 3 minutes per side until distinct char lines appear. Let cool for a few minutes, then cut into bite-sized pieces.
- In a large bowl, toss together the arugula, sliced red onion, chopped mint, and chopped basil.
- Add the grilled watermelon pieces and the crumbled feta. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss gently and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Frequently Asked Questions
What type of feta cheese works best for this salad?
Using a creamy, crumbly feta cheese enhances the texture and flavor of the salad, so opt for fresh feta rather than pre-crumbled varieties.
Can I substitute the fresh herbs if I don’t have mint or basil?
While mint and basil are recommended for their complementary flavors, you can use other fresh herbs like cilantro or parsley, but the taste will vary.
How do I properly grill the watermelon for this salad?
Cut the watermelon into thick slices, and grill them on medium-high heat for about 2-3 minutes on each side until grill marks appear and the fruit is slightly caramelized.
