Grilled Watermelon Feta Mint (Printer-Friendly)

Sweet grilled watermelon paired with creamy feta and fresh mint for a refreshing summer dish.

# What You’ll Need:

→ Produce

01 - 1 small seedless watermelon (about 3-4 lbs), cut into 1-inch thick wedges
02 - 1 small red onion, thinly sliced
03 - 1/2 cup fresh mint leaves, torn
04 - 1 cup arugula or baby greens (optional)

→ Dairy

05 - 3/4 cup feta cheese, crumbled

→ Pantry

06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduction
08 - Freshly ground black pepper to taste
09 - Sea salt to taste

# How-To Steps:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Lightly brush the watermelon wedges on both sides with 1 tablespoon of olive oil.
03 - Grill watermelon for 1-2 minutes per side until grill marks appear and the fruit is slightly caramelized. Remove from grill and let cool slightly.
04 - Cut the grilled watermelon into cubes or triangles and arrange on a large platter.
05 - Scatter the red onion, mint leaves, and arugula (if using) over the watermelon.
06 - Sprinkle with crumbled feta cheese.
07 - Drizzle with the remaining olive oil and balsamic glaze.
08 - Season with freshly ground black pepper and sea salt to taste. Serve immediately.

# Expert Advice:

01 -
  • Grilled watermelon tastes nothing like raw watermelon—it's like discovering a completely different fruit.
  • You can have it ready in under 20 minutes, which means less time slaving over heat during summer.
  • The salty feta and bright mint make you feel fancy without any of the fussing around.
  • It's naturally vegetarian and gluten-free, so you're covered no matter who shows up to eat.
02 -
  • Don't skip the cooling step or your watermelon will turn to mush—a minute or two makes all the difference between grilled perfection and hot fruit soup.
  • The balsamic glaze is not optional if you want that sophisticated sweet-savory balance; regular vinegar tastes sharp and one-dimensional by comparison.
03 -
  • If your watermelon wedges are sliding around on the grill, try making shallow crosshatch cuts on the skin side—they'll grip the grates better and you'll get more consistent caramelization.
  • The combination of warm fruit and cold cheese is what makes this work, so don't prepare it ahead thinking you'll just eat it later—the magic lives in that temperature contrast.
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