Best 9 Grilled Watermelon Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled watermelon salad is a refreshing and colorful side dish or light main course that combines sweet, juicy watermelon with savory grilled vegetables and zesty dressing. The contrast between the sweet and savory elements makes this salad a perfect complement to grilled meats or fish, and the grilled watermelon adds a unique smoky flavor that elevates the dish. With its vibrant colors and delicious flavors, grilled watermelon salad is sure to be a hit at your next summer gathering.

Let's cook with our 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

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 SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS



Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons image

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

Provided by JJ Johnson

Categories     Summer     Salad     Backyard BBQ     Watermelon     Cornmeal     Chile Pepper     Date     Ricotta     Mango     Juneteenth

Yield 6-8 servings

Number Of Ingredients 22

Lime Mango Dressing:
½ cup coarsely chopped ripe mango
¼ cup fresh lime juice
¼ cup dry sake
2 tablespoons champagne vinegar
1 teaspoon minced seeded bird's-eye chile
½ teaspoon kosher salt
¼ cup canola oil
Salad:
3 pounds seedless watermelon, peel left on, cut into 1-inch-thick slabs
Olive oil
Kosher salt
½ cup hulled pumpkin seeds
¼ teaspoon ground cayenne
1 teaspoon sugar
4 cups 1-inch cubes homemade or store-bought cornbread
2 tablespoons unsalted butter, melted
8 fresh shiso leaves, shredded (or Thai basil or mint)
½ cup dates, pitted and chopped
1 serrano chile, sliced into rings
Freshly ground black pepper
½ cup ricotta or mascarpone

Steps:

  • For the dressing:
  • Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
  • For the salad:
  • Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
  • Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
  • Remove the rind and dice the grilled watermelon into large cubes.
  • Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
  • Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
  • Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE



Grilled Watermelon Salad with Sweet and Spicy Vinaigrette image

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup plus 2 tablespoons olive oil
1/4 cup honey
1/4 cup freshly squeezed lime juice (from 2 to 3 limes) plus zest of 1 lime
1/4 cup minced shallots (from 1 large)
3 tablespoons hot sauce, preferably Texas Pete
2 large garlic cloves, minced
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons brown sugar
1 small seedless watermelon
One 5- to 6-ounce box baby arugula
1 cup sliced strawberries
1/2 cup blueberries
4 ounces premium-quality blue cheese
1/4 cup chopped fresh parsley
1/4 cup sliced scallions

Steps:

  • For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
  • For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
  • Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
  • Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

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 FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD



Grilled Flank Steak with Spicy Pepper and Watermelon Salad image

Provided by Dorie Greenspan

Categories     Pepper     High Fiber     Father's Day     Backyard BBQ     Dinner     Watermelon     Meat     Steak     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

Flank Steak:
1 1/2 tablespoons fresh lime juice
1 tablespoon grapeseed oil or olive oil
2 garlic cloves, pressed
1 teaspoon hot chili paste (such as sambal oelek)*
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon honey
1 1 1/2-pound flank steak
Pepper and watermelon salad:
1/4 cup hot chili sauce (such as sriracha)*
1/4 cup grapeseed oil or olive oil
3 tablespoons seasoned rice vinegar
1 1/4 teaspoons honey
4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
2 tablespoons minced red jalapeño chiles
2 cups 1/2-inch cubes seedless watermelon

Steps:

  • For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
  • For pepper and watermelon salad:
  • Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
  • Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
  • Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.

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

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.

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.

SPICY SRIRACHA GRILLED CHICKEN AND WATERMELON SALAD



Spicy Sriracha Grilled Chicken and Watermelon Salad image

What a delicious summer salad! Baby arugula is a great base that adds a touch of nuttiness. The addition of watermelon, basil, and Feta is a delightful flavor combination and gives the salad its fresh summery feel. Sriracha grilled chicken has just enough kick without dominating the flavors. Jess's slightly sweet and tangy...

Provided by Jess Grearson

Categories     Salads

Time 25m

Number Of Ingredients 12

2 boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch
6 Tbsp fresh lemon juice, divided
1 Tbsp Sriracha hot sauce
2 pinch salt and fresh ground black pepper
1/4 c extra virgin olive oil
2 tsp agave syrup (honey may be substituted)
4 c baby arugula
3 c small-diced seedless watermelon, drained
1/2 c cherry tomatoes, quartered and drained
1/2 c yellow cherry or pear tomatoes, quartered and drained
1/2 c Feta crumbles
1/2 c fresh basil, cut to chiffonade

Steps:

  • 1. Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.
  • 2. In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
  • 3. Marinate at room temperature for 5 minutes.
  • 4. Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
  • 5. Let rest while preparing the salad.
  • 6. For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
  • 7. In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
  • 8. Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
  • 9. Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!

GRILLED WATERMELON SALAD



Grilled Watermelon Salad image

Provided by Eric Werner

Categories     Salad     Cheese     Fruit     Appetizer     Side     Fourth of July     Vegetarian     Backyard BBQ     Watermelon     Summer     Family Reunion     Grill     Grill/Barbecue     Healthy     Seed     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 large fresh basil sprig
1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing
3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges
1/4 cup fresh lime juice
1 tablespoon honey
Kosher salt and freshly ground black pepper
3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups)
36 slices Pickled Radishes , cut into eighths
1/2 cup (4 ounces) queso fresco, crumbled
1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted
Ingredient Info:Queso fresco, also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.

Steps:

  • Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
  • Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
  • Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.

Tips:

  • Choose the right watermelon: Look for a watermelon that is heavy for its size, has a deep red color, and a smooth rind.
  • Prepare the watermelon: Cut the watermelon into 1-inch thick slices, then remove the rind and seeds.
  • Grill the watermelon: Preheat your grill to medium-high heat. Brush the watermelon slices with olive oil and grill for 2-3 minutes per side, or until they are slightly charred.
  • Make the dressing: While the watermelon is grilling, make the dressing by whisking together olive oil, vinegar, honey, mustard, salt, and pepper.
  • Assemble the salad: Once the watermelon is grilled, let it cool slightly. Then, arrange the watermelon slices on a platter and drizzle with the dressing. Top with feta cheese, mint, and pistachios.

Conclusion:

Grilled watermelon salad is a refreshing and flavorful summer dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad sweet, savory, or spicy, there is a grilled watermelon salad recipe out there for you. So next time you are looking for a light and healthy dish to enjoy, give grilled watermelon salad a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #salads     #easy     #summer     #seasonal

Related Topics