Grilled Watermelon Salad (With Feta and Mint!) is a refreshing twist on the usual salad. When you take sweet watermelon, add tangy feta, and a burst of mint, you’re in for a treat. It’s a simple way to bring summer to your plate.
Shows how to turn ripe watermelon into a savory dish by grilling wedges with feta and mint, then dressing simply for a bright, easy side.
I know how tough it can be to find salad recipes that don’t feel bland. Often, salads can be dry and boring, especially if you’re watching carbs like I do. This recipe gives that satisfying mix of flavors and textures so that you won’t feel like you’re missing out.
You won’t believe how quick and easy this is! Just 10 minutes of prep and a quick 5 minutes on the grill can bring a colorful dish together. Plus, it’s great for those hot days when you want to keep cooking to a minimum but still want a healthy side for friends.
If you love fresh, bright salads, you’re going to want to try this one. If you need something sweet to balance things out, blueberry cucumber salad could be just the thing!
Table of contents
Why You Will Love This Recipe
- Texture The grilled watermelon offers a juicy, slightly charred texture while the feta adds a creamy contrast, making each bite feel exciting and refreshing.
- Flavor You’ll love how the sweet watermelon pairs with the savory feta and fresh mint, creating a delightful mix of tastes that feels both bright and indulgent.
- Convenience With minimal prep and just a few minutes on the grill, this dish comes together quickly, making it an easy choice for any summer meal.
- Storage If you have leftovers, you can stash them in the fridge for a couple of days, but just keep in mind the texture might change a bit.
Grilled Watermelon Salad with Feta
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free, Plant-Based
Description
A refreshing summer salad featuring grilled watermelon, feta, and arugula-mint pesto.
Ingredients
- 1 small seedless watermelon, firm and sweet
- 1/2 cup crumbled feta, fresh
- 3 cups baby arugula, vibrant leaves
- 3/4 cup packed fresh mint, bright leaves
- 1/4 cup toasted pine nuts, pre-toasted or toasted fresh
- 1 garlic clove, minced, fresh
- 2 tablespoons lemon juice, freshly squeezed
- 11/2 teaspoon lemon zest, freshly zested
- 1/3 cup extra virgin olive oil, high-quality
- sea salt and pepper, to taste
Instructions
- Grill the Watermelon: Start by placing thick wedges of watermelon on a hot grill. You should hear a satisfying sizzle as they hit the grate. Grill for 3-4 minutes on each side until caramelized and with beautiful grill marks. Keep an eye on them to prevent mushiness.
- Prep the Pesto: Blend arugula, mint, olive oil, and feta until smooth. The pesto should have a vibrant green color and smell amazing. If it is too thick, add a tablespoon of water or olive oil to loosen it for easy drizzling.
- Assemble the Salad: Lay grilled watermelon on a serving plate. Drizzle the fresh pesto over the top, allowing it to cascade down the wedges. Aim for a lovely color contrast without overloading it, to let the watermelon’s sweetness shine through.
- Top with Feta and Mint: Sprinkle crumbled feta and fresh mint leaves on top of the watermelon. The salty feta beautifully complements the sweetness of the fruit. Use sparingly to avoid overpowering the salad.
- Serve Immediately: Enjoy right away as the warm watermelon combines wonderfully with the cold flavors of the pesto and feta. If it sits too long, the watermelon may lose its desirable texture.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days, though the watermelon may lose its texture.
- Expert Tips: If grilling seems daunting, aim for 3-4 minutes on each side for those beautiful grill marks without overcooking. Taste the salad before serving to adjust the flavor balance with more sea salt or lemon juice if needed. For a bright flavor boost, squeeze fresh lemon juice right before serving.
- Reheating Instructions: Not applicable as this dish is best served fresh.
- Serving Suggestions: Pair with grilled chicken for a complete meal. Serve alongside shrimp skewers for a refreshing contrast. Garnish with extra mint sprigs for vibrant presentation.
- Recipe Variations: Add avocado slices for creaminess. Incorporate fresh basil into the pesto for a different herb profile. Top with balsamic glaze for added sweetness.
- Ingredient Notes: Select a small, firm seedless watermelon for grilling. Look for a sweet smell. Use fresh crumbled feta for the best taste; it is better than pre-crumbled options. Choose vibrant, crisp baby arugula leaves. Spinach serves as a good substitute if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 16g
- Sodium: 143mg
- Fat: 17g
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 4.8g
- Cholesterol: 11mg
Ingredient Notes
- Seedless watermelon: This is the star of the show! Grab a small one for better grilling. Look for a firm fruit with a sweet smell.
- Crumpled feta: It brings a salty bite that contrasts beautifully with the sweetness. Buy a block and crumble it yourself for a fresher taste!
- Baby arugula: This peppery green adds a nice kick. Look for vibrant leaves; they should be crisp and not wilted. Spinach works as a replacement if needed.
- Fresh mint: It adds an amazing freshness that pairs nicely with all the other flavors. Go for bright, vibrant leaves; dried mint won’t cut it here.
- Toasted pine nuts: They bring a lovely nuttiness and crunch! Buy them pre-toasted or pop them in the pan for a few minutes to toast fresh.
- Garlic clove: Adds a delicious aroma and depth. Use a fresh clove, and don’t skip mincing it well for even flavor distribution!
- Lemon juice: This brightens everything up! Freshly squeezed juice is the way to go. Bottled just won’t have the same zing.
- Lemon zest: It packs a punch of citrus flavor! Zest a fresh lemon just before using it for the brightest flavor. Don’t skip this step!
- Extra virgin olive oil: This brings richness to the dressing. Go for a high-quality bottle, as it really enhances the overall taste.
- Pepper: A dash of freshly cracked black pepper adds that extra layer of flavor. You can never go wrong with freshly ground; it’s so much tastier!
Recipe Tips
- If grilling seems daunting, aim for 3-4 minutes on each side for those beautiful grill marks without overcooking.
- When the pesto feels too thick, a tablespoon of water or olive oil can help loosen it, making it easy to drizzle.
- For balanced flavors, tasting the salad before serving will guide you in adding a touch more sea salt or lemon juice.
- If your watermelon ends up mushy, ensuring thick wedges and sticking to the recommended grilling time will help maintain texture.
- For an extra zesty kick, squeeze fresh lemon juice right before serving to brighten the flavors of the salad.
Serving Suggestions
Serve grilled watermelon salad with grilled chicken for a complete meal. Enjoy it alongside shrimp skewers for a refreshing contrast.
Incorporate this salad into summer BBQs or picnics to impress guests. It works well at outdoor gatherings such as 4th of July or Mother’s Day celebrations.
Add extra mint sprigs as a garnish for vibrant presentation. Consider drizzling a light vinaigrette to enhance flavors before serving.
Recipe variations
- You can use cantaloupe or honeydew melon instead of watermelon for a unique twist on this salad.
- Add 1 tablespoon of honey and 1 teaspoon of crushed red pepper flakes for a sweet and spicy kick.
- Either swap feta for goat cheese or sprinkle some crumbled blue cheese on top for a bolder flavor.
- Scale up the recipe by using 2 small watermelons, 1 cup of feta, and 6 cups of arugula for a larger gathering. Check out this Blueberry Arugula Salad with Feta for another delicious option!
Save This Recipe!
How to Store?
To keep your grilled watermelon salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2 days. The texture may alter.
Freezing: Freeze the salad in a freezer bag or airtight container for up to 1 month. Thaw in the refrigerator before serving.
Wrap Variations: Alternatively, wrap individual portions in plastic wrap and store in the refrigerator for up to 2 days.
Other Recipes You’ll Love
- Cucumber Tzatziki Salad
- Blueberry Goat Cheese Flatbread with Caramelized Onions
- Tomato Burrata Salad
- Mexican Street Corn Salad Elote Salad
If you enjoyed this Grilled Watermelon Salad (With Feta and Mint!) or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
