Grilled Watermelon Salad (With Feta and Mint!)

5 from 4 ratings

Grilled Watermelon Salad (With Feta and Mint!)

This grilled watermelon salad is a flavor party in a bowl! Juicy, smoky watermelon meets tangy feta, fresh mint, basil, and a pop of savory onion. And the best part? It takes just 20 minutes to whip together! It's bound to be the summer salad of your dreams.

Prep Time10

Cook Time10

Total Time20

Course: Appetizers, Salads, Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword: feta and watermelon salad, grilled watermelon, savory watermelon, savory watermelon salad, watermelon arugla salad, watermelon salad

Diet: Gluten-Free, Vegetarian

Occasion: 4th of July, Birthdays

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

¼ medium watermelon
2 Tbsp olive oil 30 mL, divided
2 cups arugula 30 g
½ cup crumbled or cubed feta cheese 95 g
½ cup sliced red onion about ½ of an onion
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh basil
1 tsp balsamic vinegar 5 mL
1 tsp dijon mustard
¼ tsp each salt and pepper

Instructions

Cook Watermelon: Cut watermelon into 1-inch (2 ½ cm) slices and remove the rind. Brush watermelon with 1 Tbsp of the olive oil. In a grill pan, saute pan, or on the grill, cook watermelon over medium/high heat until char lines develop and it lightly browns, about 3 minutes on each side. Remove from heat and chop into large chunks.
Assemble: In a large bowl, gently combine watermelon, arugula, feta, red onion, mint, and basil. Whisk the remaining 1 Tbsp olive oil, balsamic (more to taste), mustard, salt, and pepper. Gently combine the dressing with the rest of the salad. Serve warm or chilled.

Notes

If you have leftovers, keep them in an airtight container in the fridge for up to 4 days. Water may be released from the watermelon as the salad sits. Simply drain this water every day to keep the salad fresh!

Nutrition