Best 7 3 Ingredient Grilled Watermelon Feta And Tomato Salad Recipes

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In the heart of summer, when watermelons are at their peak of ripeness and sweetness, there's no better way to showcase their vibrant flavor than in a grilled watermelon feta and tomato salad. This simple yet stunning dish combines the refreshing juiciness of watermelon with the tangy saltiness of feta cheese and the bright acidity of tomatoes, creating a harmonious blend of flavors that will tantalize your taste buds. Grilled to perfection, the watermelon takes on a smoky, caramelized sweetness that pairs perfectly with the creamy feta and juicy tomatoes. Whether you're looking for a light and healthy lunch, a refreshing side dish for your next barbecue, or a unique and flavorful addition to your summer menu, this 3-ingredient grilled watermelon feta and tomato salad is sure to impress.

Here are our top 7 tried and tested recipes!

GRILLED WATERMELON SALAD



Grilled Watermelon Salad image

Provided by Claire Robinson

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper

Steps:

  • Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
  • Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
  • Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
  • To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD



3-Ingredient Grilled Watermelon, Feta, and Tomato Salad image

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you'd imagine from this simple combination.

Provided by Katherine Sacks

Categories     3-Ingredient Recipes     Summer     Salad     Watermelon     Feta     Tomato     Potluck     Backyard BBQ     Vegetarian     Wheat/Gluten-Free     Grill     Side

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil, plus more
1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices
1 teaspoon kosher salt, divided
4 multicolored heirloom tomatoes, thinly sliced
1/2 teaspoon freshly ground black pepper, plus more
6 ounces feta, thinly sliced (about 1 1/4 cups)

Steps:

  • Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
  • Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20-22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
  • Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
  • Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.

WATERMELON AND TOMATO FETA SALAD



Watermelon and Tomato Feta Salad image

A light and tangy combination of watermelon, tomato and mint creating a delicious combination of sweet, sour and salty flavors. While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.

Provided by Kim Cook Gillespie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 6

1 (4 pound) chilled seedless watermelon, peeled and cut into 1-inch cubes
3 heirloom tomatoes (preferably green or orange), seeded and cut into 1-inch cubes
1 sweet onion, thinly sliced
3 tablespoons chopped fresh mint
1 cup crumbled feta cheese
1 teaspoon salt

Steps:

  • Gently toss the watermelon, tomatoes, onion, and mint together in a large bowl; add the feta cheese, season with the salt, and gently toss again to combine.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 21.9 g, Cholesterol 16.7 mg, Fat 4.5 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 505.7 mg, Sugar 17.1 g

GRILLED WATERMELON AND TOMATO SALAD



Grilled Watermelon and Tomato Salad image

Provided by Elaine Louie

Categories     dinner, lunch, quick, salads and dressings

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

Four 3/4 inch inch thick slices of seedless watermelon, as needed
4 ripe heirloom tomatoes, mixed colors, cut into batons with an apple corer, or sliced into wedges
4 tablespoons extra virgin olive oil
Kosher salt and fresh ground pepper, to taste
1 tablespoon fresh lemon juice
4 teaspoons aged balsamic vinegar
8 small leaves fresh opal basil
8 small leaves of fresh green basil
Maldon sea salt, for garnish

Steps:

  • Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
  • Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
  • Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
  • Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 25 grams

WATERMELON FETA SALAD



Watermelon Feta Salad image

This is a great salad. With the watermelon the kids will like it also.

Provided by Anonymous

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 8

3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes

Steps:

  • Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 12.4 g, Cholesterol 12.6 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 284.3 mg, Sugar 8.8 g

GRILLED WATERMELON AND FETA SALAD



Grilled Watermelon and Feta Salad image

I love watermelon and feta salad, whether the watermelon is grilled or not. The sweet, juicy watermelon against the salty, creamy feta and pungent onions is a winning combination. This version introduces heat - if you serve it right after grilling the melon (it isn't a must) - and char. Throw the watermelon slices, with the rind, onto the grill after or before you've grilled your meat or fish or vegetables. Grill them on both sides until just charred, then cut away the rinds and dice up the melon for the salad.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 8

1 small red onion, sliced
3 large or 4 smaller 1-inch-thick slices watermelon
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Salt to taste
2 tablespoons chopped fresh mint
2 ounces feta cheese, crumbled
1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder (to taste)

Steps:

  • Place sliced onion in a bowl and cover with water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Drain on paper towels.
  • Prepare a medium-hot grill. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
  • Add onions and remaining ingredients and toss together. Let sit for a few minutes or for up to an hour before serving. Toss again just before serving.

GRILLED WATERMELON AND TOMATO SALAD



Grilled Watermelon and Tomato Salad image

This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.

Provided by Kardea Brown

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 large cloves garlic
1 large shallot, halved
2/3 cup olive oil
1/4 cup honey
Zest of 1 lime (about 1 teaspoon)
1/4 cup fresh lime juice (from 2 to 3 limes)
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons light brown sugar
1 small seedless watermelon (about 9½ pounds)
One 5-ounce container baby arugula
One 16-ounce container Campari tomatoes, cut into wedges
4 ounces feta cheese, crumbled
1/4 cup thinly sliced red onion

Steps:

  • Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime zest and lime juice. Process until smooth. Season with salt and pepper. Set aside.
  • Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
  • Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
  • Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
  • Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onion on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.

Tips:

  • Choose ripe and flavorful watermelon: The sweeter the watermelon, the better the salad will be. Look for watermelons that are heavy for their size and have a deep red color.
  • Use fresh feta cheese: Feta cheese adds a salty and tangy flavor to the salad. Make sure to use fresh feta cheese, as it has a better flavor and texture than pre-packaged feta cheese.
  • Use ripe tomatoes: Tomatoes add a fresh and juicy flavor to the salad. Use ripe tomatoes that are free of blemishes.
  • Use a good quality olive oil: Olive oil is used in the dressing for the salad. Use a good quality olive oil, as it will have a better flavor and aroma.
  • Season the salad to taste: The salad should be seasoned with salt and pepper to taste. You can also add a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor.

Conclusion:

This 3-ingredient grilled watermelon, feta, and tomato salad is a refreshing and flavorful dish that is perfect for summer. It is easy to make and can be served as a side dish or main course. The grilled watermelon adds a unique smoky flavor to the salad, while the feta cheese and tomatoes add a salty and tangy flavor. This salad is sure to be a hit at your next party or gathering.

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