Grilled Watermelon Salad with Feta and Mint

Grilled Watermelon Salad with Feta and Mint

Charred watermelon wedges meet salty feta and cool mint in a smoky-sweet summer salad.

Total 28 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Brief grilling caramelizes the watermelon's edges and deepens its sweetness, which plays against salty feta, peppery arugula, and fresh mint. A tangy balsamic drizzle ties the contrasting flavors together, making this a bright side for backyard cookouts or warm-weather dinners.

Ingredients

  • 1 small seedless watermelon, cut into 1-inch thick wedges
  • 2 tablespoons olive oil, plus more for brushing
  • 4 ounces feta cheese, crumbled
  • 2 cups baby arugula
  • 1/4 cup fresh mint leaves, torn
  • 2 tablespoons balsamic glaze
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 1/4 cup pistachios, chopped

Method

  1. Preheat a grill or grill pan to medium-high heat and clean the grates well.

  2. Pat the watermelon wedges dry with paper towels and brush both sides lightly with olive oil.

  3. Grill the watermelon wedges for 2 to 3 minutes per side, until lightly charred with visible grill marks.

  4. Transfer the grilled watermelon to a cutting board and let cool slightly, about 5 minutes, then cut into bite-sized pieces.

  5. Arrange the arugula on a serving platter and top with the grilled watermelon pieces.

  6. Scatter the crumbled feta, torn mint leaves, and chopped pistachios over the top.

  7. Drizzle with the balsamic glaze and the remaining 2 tablespoons olive oil, then season with flaky sea salt and black pepper.

  8. Serve immediately while the watermelon is still slightly warm.

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Rate this recipe

★ 3.7 (1)

Grilled Watermelon Salad with Feta and Mint

Brief grilling caramelizes the watermelon's edges and deepens its sweetness, which plays against salty feta, peppery arugula, and fresh mint. A tangy balsamic drizzle ties the contrasting flavors together, making this a bright side for backyard cookouts or warm-weather dinners.

28 min 4 servings 210 cal

Ingredients

  • 1 small seedless watermelon, cut into 1-inch thick wedges
  • 2 tablespoons olive oil, plus more for brushing
  • 4 ounces feta cheese, crumbled
  • 2 cups baby arugula
  • 1/4 cup fresh mint leaves, torn
  • 2 tablespoons balsamic glaze
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 1/4 cup pistachios, chopped

Method

  1. 1

    Preheat a grill or grill pan to medium-high heat and clean the grates well.

  2. 2

    Pat the watermelon wedges dry with paper towels and brush both sides lightly with olive oil.

  3. 3

    Grill the watermelon wedges for 2 to 3 minutes per side, until lightly charred with visible grill marks.

  4. 4

    Transfer the grilled watermelon to a cutting board and let cool slightly, about 5 minutes, then cut into bite-sized pieces.

  5. 5

    Arrange the arugula on a serving platter and top with the grilled watermelon pieces.

  6. 6

    Scatter the crumbled feta, torn mint leaves, and chopped pistachios over the top.

  7. 7

    Drizzle with the balsamic glaze and the remaining 2 tablespoons olive oil, then season with flaky sea salt and black pepper.

  8. 8

    Serve immediately while the watermelon is still slightly warm.