Introduction
Alright friends, let me tell you about a salad that is going to absolutely blow your mind this summer. Forget everything you thought you knew about grilling; we’re putting watermelon on the grates, and it’s pure magic! This Sweet & Smoky Grilled Watermelon Salad isn’t just a dish; it’s an experience. It’s the kind of recipe that makes people stop and say, “Wow, what is this?!” It sounds a little wild, I know, but trust me on this one. It’s sweet, savory, smoky, and unbelievably refreshing. And the best part? You can whip this beauty up in just about 15 minutes. Perfect for those impromptu backyard BBQs or when you just need a quick burst of sunshine on a plate.
Why You’ll Love This Recipe
- Fast: Seriously, 15 minutes tops!
- Easy: Simple ingredients, simple steps. No complicated techniques here.
- Giftable: Makes a fantastic dish to bring to a potluck or party.
- Crowd-pleasing: Even the skeptics will become believers after one bite!
Ingredients
Gather ’round, let’s talk about the simple but mighty ingredients you’ll need for this summery dream:
- 1 small seedless watermelon: Pick one that feels heavy for its size. We’ll cut it into chunky triangles perfect for grilling.
- 2 tbsp olive oil: Just a little drizzle to help the watermelon get those lovely grill marks and prevent sticking.
- 1/4 tsp smoked paprika: Ah, the secret weapon! This gives us that wonderful smoky depth without needing hours on a smoker.
- 1 cup crumbled feta cheese: Salty, tangy, creamy… the perfect counterpoint to the sweet watermelon.
- 1/2 cup fresh mint leaves: Bright, cool, and aromatic. Don’t skimp on the mint!
- 1/4 cup balsamic glaze: This sweet and syrupy reduction is the perfect finishing touch, adding a touch of acidity and richness. You can often find this ready-made near the vinegars.
- 1 jalapeño, thinly sliced (optional): For a little kick! If you love a sweet and spicy combo, definitely add this. Remove the seeds for less heat.
How to Make It
Get ready, because this is going to be quick and easy!
- First, preheat your grill to medium-high heat. Make sure the grates are clean.
- While the grill heats up, cut your seedless watermelon into about 1-inch thick triangles.
- In a large bowl or on a baking sheet, lay out the watermelon slices. Drizzle them with the olive oil and sprinkle evenly with the smoked paprika.
- Carefully place the seasoned watermelon triangles on the hot grill. Grill for just 2-3 minutes per side, or until you see nice grill marks and the watermelon is slightly softened but still holds its shape. We’re not looking to turn it into mush!
- Remove the grilled watermelon from the grill and arrange the pieces on a serving platter or individual plates.
- Scatter the crumbled feta cheese generously over the warm watermelon.
- Next, sprinkle the fresh mint leaves all over the salad.
- If you’re using the jalapeño, scatter the thin slices over the top as well.
- Finally, drizzle the balsamic glaze over everything.
- Serve immediately and watch it disappear!
Substitutions & Additions
Want to mix things up? Here are some ideas:
- Cheese Swap: No feta? Try goat cheese for creaminess, or even a little shaved Parmesan for saltiness.
- Herb Power: Basil would be lovely alongside or instead of mint.
- Add Protein: Grilled shrimp or chicken would make this a complete meal.
- Fruity Friends: Grilled peaches or pineapple would be delicious additions.
- Nutty Crunch: A sprinkle of toasted pistachios or pecans would add great texture.
- Glaze Alternative: If you don’t have balsamic glaze, you can reduce regular balsamic vinegar in a small saucepan over low heat until syrupy, or just drizzle with a good quality regular balsamic vinegar for a tangier finish.
Tips for Success
Just a couple of pointers to make sure your salad is perfect:
- Don’t Over-Grill: Watermelon cooks fast! Keep an eye on it and don’t let it get too soft, or it will fall apart.
- Choose Seedless: Trust me, picking seeds out of a salad is nobody’s idea of fun.
- Ripe Watermelon is Key: Since the flavor is so central, make sure you start with a sweet, ripe watermelon.
- Prep Ahead (Sort Of): You can cut the watermelon and get the cheese, mint, and glaze ready ahead of time, but wait to grill the watermelon and assemble the salad just before serving for the best texture and flavor. I always have my feta crumbled and mint chopped so assembly is lightning fast once the watermelon is off the grill.
How to Store It
This salad is truly best enjoyed fresh while the watermelon is still warm from the grill. If you do have leftovers, store the grilled watermelon, feta, mint, and jalapeño separately in airtight containers in the refrigerator. The balsamic glaze can be kept at room temperature or in the fridge depending on the brand. Reassemble just before eating. The grilled watermelon might get a little softer in the fridge, but it will still be delicious for a day or two.
FAQs
Got questions? I’ve got answers!
Q: Can I make this without a grill?
A: Yes! You can sear the watermelon briefly in a hot skillet or on a grill pan on the stovetop.
Q: What if I don’t like feta?
A: No problem! Goat cheese or even a fresh mozzarella (like bocconcini) would work well.
Q: Is the jalapeño very spicy?
A: It adds a gentle heat, especially if you remove the seeds. If you’re sensitive to spice, feel free to leave it out completely.
Q: Can I use regular balsamic vinegar instead of glaze?
A: You can, but the glaze is thicker and sweeter, clinging to the ingredients better. If using regular vinegar, just drizzle sparingly.
Sweet & Smoky Grilled Watermelon Salad with Feta and Mint
Equipment
- Grill preheat to medium-high heat; Make sure the grates are clean
- Large bowl or baking sheet to lay out the watermelon slices
- Serving platter
Ingredients
Main Ingredients
- 1 small seedless watermelon Pick one that feels heavy for its size. Cut into chunky triangles perfect for grilling.
- 2 tbsp olive oil Just a little drizzle to help the watermelon get those lovely grill marks and prevent sticking.
- 0.25 tsp smoked paprika This gives us that wonderful smoky depth without needing hours on a smoker.
- 1 cup crumbled feta cheese Salty, tangy, creamy... the perfect counterpoint to the sweet watermelon.
- 0.5 cup fresh mint leaves Bright, cool, and aromatic. Don't skimp on the mint!
- 0.25 cup balsamic glaze This sweet and syrupy reduction is the perfect finishing touch, adding a touch of acidity and richness. You can often find this ready-made near the vinegars.
- 1 jalapeño thinly sliced (optional): For a little kick! Remove the seeds for less heat.
Instructions
- First, preheat your grill to medium-high heat. Make sure the grates are clean.
- While the grill heats up, cut your seedless watermelon into about 1-inch thick triangles.
- In a large bowl or on a baking sheet, lay out the watermelon slices. Drizzle them with the olive oil and sprinkle evenly with the smoked paprika.
- Carefully place the seasoned watermelon triangles on the hot grill. Grill for just 2-3 minutes per side, or until you see nice grill marks and the watermelon is slightly softened but still holds its shape.
- Remove the grilled watermelon from the grill and arrange the pieces on a serving platter or individual plates.
- Scatter the crumbled feta cheese generously over the warm watermelon.
- Next, sprinkle the fresh mint leaves all over the salad.
- If you're using the jalapeño, scatter the thin slices over the top as well.
- Finally, drizzle the balsamic glaze over everything.
- Serve immediately and watch it disappear!