Grilled Watermelon Feta Basil Salad (Printable)
Smoky grilled watermelon meets salty feta and fresh basil in this vibrant Mediterranean-style summer salad.
# What You'll Need:
→ Produce
01 - 1 small seedless watermelon, cut into 1-inch thick slabs
02 - 1 cup cherry tomatoes, halved
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup fresh basil leaves
→ Dairy
05 - 5 oz feta cheese, crumbled
→ Dressing
06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic glaze or reduction
08 - Juice of 1 lime
09 - Freshly ground black pepper, to taste
10 - Sea salt, to taste
# Method:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush both sides of the watermelon slabs lightly with olive oil.
03 - Grill the watermelon slabs for 2-3 minutes per side, until grill marks appear and the watermelon is slightly caramelized.
04 - Remove watermelon from the grill and let cool slightly. Cut into bite-size cubes.
05 - In a large bowl or serving platter, combine grilled watermelon cubes, cherry tomatoes, and red onion.
06 - Sprinkle crumbled feta evenly over the top, then add fresh basil leaves.
07 - Drizzle with olive oil, balsamic glaze, and lime juice.
08 - Season with sea salt and black pepper to taste. Toss gently and serve immediately.
# Insider Tips:
01 -
- It transforms a basic fruit into something sophisticated and surprising
- The grill brings out natural sugars you never knew watermelon had
- It comes together in under 20 minutes but looks like you spent hours planning it
02 -
- Don't skip the cooling step or your watermelon will release too much water and turn the whole thing into soup
- The salad needs to be eaten within an hour of dressing or the basil starts looking sad and wilted
- Room temperature watermelon grills better than cold straight from the fridge
03 -
- Look for a watermelon that feels heavy for its size and has a yellow field spot where it sat on the ground
- If your balsamic glaze is too thick, warm it for 10 seconds in the microwave to make it drizzleable