Best 3 Grilled Watermelon And Feta Salad Recipes

Grilled watermelon and feta salad is a refreshing and savory dish that showcases the unique flavors of grilled watermelon and tangy feta cheese. The combination of sweet, juicy watermelon, salty feta, and aromatic herbs creates a delightful taste experience that is perfect for summer gatherings or as a light and flavorful side dish. This article will provide a guide to help you create the perfect grilled watermelon and feta salad, with tips on selecting the best watermelon, grilling techniques, and assembling the salad for maximum flavor and presentation.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

30-MINUTE GRILLED CHICKEN THIGHS WITH WATERMELON AND FETA SALAD

30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad image

A few time-saving techniques make a complete grilled chicken dinner doable in under a half hour: Grating the garlic is faster than chopping it with a knife, and adds more garlicky flavor to the dish. Massaging the marinade into the chicken works its flavors into the meat, cutting down on marinating time. And you can make the sweet-and-savory watermelon salad while the chicken marinates.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 large garlic cloves, 4 grated, 1 whole
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
Zest and juice of 2 lemons
1 tablespoon dried oregano
4 large bone-in, skin-on chicken thighs (about 2 pounds)
1/2 medium watermelon (about 3 pounds)
1 garden cucumber, peeled (8 ounces)
One 4-ounce block feta
1/2 cup pitted kalamata olives
Kosher salt and freshly ground black pepper
1/2 baguette, halved length-wise
1/2 cup fresh mint leaves, torn into large pieces

Steps:

Prepare a grill for medium heat.
Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature.
Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside.
Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint.

Tips:

Choose a ripe and flavorful watermelon for the best results.
Cut the watermelon into 1-inch thick slices and remove the rind.
Grill the watermelon slices over medium heat for 5-7 minutes per side, or until they are slightly charred and caramelized.
While the watermelon is grilling, prepare the feta cheese dressing by whisking together the feta cheese, olive oil, lemon juice, honey, and black pepper.
Once the watermelon is grilled, let it cool slightly before assembling the salad.
To assemble the salad, place the grilled watermelon slices on a bed of arugula or baby spinach.
Drizzle the feta cheese dressing over the watermelon and sprinkle with crumbled feta cheese and chopped walnuts.
Serve the salad immediately.

Conclusion:

Grilled watermelon and feta salad is a refreshing and flavorful summer salad that is perfect for a light lunch or dinner. The grilled watermelon adds a slightly smoky and caramelized flavor to the salad, while the feta cheese dressing adds a creamy and tangy flavor. The arugula or baby spinach adds a peppery flavor to the salad, and the walnuts add a crunchy texture. This salad is sure to be a hit at your next summer gathering!