Grilled Watermelon Salad

Grilled Watermelon Salad

My thing is watermelon, I’m a fanatic. Most people enjoy it cold because it’s 92 percent water, so it’s very refreshing. Well I cook it. And I cook it a lot, especially on the grill. I love how it gets along with salt and certain herbs.

Tip: If you own a panini press, you can make this entire meal sans grill. Make sure to blot the watermelon with paper towels to pull out the surface moisture and brush it with oil. Basically treat it like a steak or fish.

Grilled Watermelon Salad

  • 1 medium watermelon (approximately 8 pounds)
  • 2 medium shallots (thinly sliced)
  • 1 tablespoon olive oil (divided)
  • 1 tablespoon sherry vinegar
  • 4 ounces feta cheese
  • 4 ounces cured black olives (such as kalamata)
  • 1/2 cup fresh mint leaves (choose smaller leaves)
  • Freshly ground black pepper (to taste)
  • Kosher salt (to taste)
  1. Heat a panini press or gas grill to high.
  2. Remove the each end of the watermelon. Stand the watermelon on either end and slice away the rind on each of the four sides, creating a solid rectangle of melon. Turn the block on its side and cut it into 6 squares, roughly 3-by-3 inches and 1-inch thick.
  3. Toss the shallots with 1 teaspoon of olive oil and a pinch of salt. Grill the shallots for 2 to 3 minutes until softened and charred. Remove the grilled shallots to a small bowl and coat with the sherry vinegar.
  4. Brush the watermelon in the remaining olive oil on each side. On a grill, cook until marked and warm, 5 to 7 minutes. On a panini press, cook for 10 to 12 minutes or until marked and warm.
  5. Place the grilled square on a plate, top with the shallots, crumbled feta, olives and mint. Season with additional salt and pepper as desired.


Add yours
  1. 1

    In general, I don’t like watermelon. However, I am on my way to the store to buy one for dinner tonight. My husband will wonder what I am apologizing for when he sees that I actually purchased a red and green globe, but it is hard to find something new for a vegan, no (cow) dairy, gluten-free, sugar-free guy, so I’ll take my chances.

  2. 2
    Janet M.

    We had this last night, but since we didn’t have mint, we used the tiniest basil leaves in our plant. I’d be happy with this as the whole meal. It is such an amazing blend of flavors and really refreshing on a very hot day.

    • 5
      Mike Benz

      I enthusiastically prepared this recipe on the 4th! My wife was a bit skeptical until it was served – neither of us set our fork down until our plates were empty. We’re grilling watermelon again this Saturday!!

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