Grilled Watermelon Balsamic Dressing (Printable Version)

Smoky watermelon with balsamic, feta, mint, and arugula

# What You Need:

→ Produce

01 - 1 small seedless watermelon, cut into 1-inch thick slices
02 - 1 cup cherry tomatoes, halved
03 - 1/4 red onion, thinly sliced
04 - 1/2 cup fresh mint leaves, roughly chopped
05 - 2 cups arugula or baby greens

→ Cheese

06 - 3/4 cup feta cheese, crumbled

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp balsamic glaze or balsamic reduction
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup (optional)
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 1/4 cup toasted pumpkin seeds or pine nuts (optional)

# How to Make It:

01 - Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
02 - Cut the watermelon into rounds or wedges approximately 1-inch thick. Pat each slice dry with paper towels to remove excess moisture.
03 - Place watermelon slices on the preheated grill. Cook for 2-3 minutes per side until distinctive grill marks appear while the fruit remains firm. Transfer to a cutting board and allow to cool slightly, then cut into cubes or triangles.
04 - In a small mixing bowl, whisk together the extra virgin olive oil, balsamic glaze, Dijon mustard, honey (if using), salt, and freshly ground black pepper until emulsified and smooth.
05 - In a large salad bowl, combine the arugula or baby greens, grilled watermelon pieces, halved cherry tomatoes, and thinly sliced red onion.
06 - Drizzle the balsamic dressing evenly over the salad. Using salad tongs, gently toss the mixture to coat all ingredients without damaging the delicate greens.
07 - Top the salad with crumbled feta cheese, fresh chopped mint leaves, and toasted pumpkin seeds or pine nuts if desired. Serve immediately while the watermelon is still slightly warm.

# Expert Advice:

01 -
  • The contrast between smoky warm watermelon and cool crisp greens hits every temperature note your craves
  • That balsamic glaze pulls together sweet and salty in a way that makes people pause mid bite
02 -
  • Watermelon releases a lot of moisture when grilled, so patting those slices dry is the difference between smoky and soggy
  • The salad wilts quickly once dressed, so add the dressing right before serving or serve it on the side
03 -
  • Chill your serving bowls for at least twenty minutes to keep everything crisp longer on hot days
  • Let the grilled watermelon cool completely before cutting into cubes, otherwise it falls apart

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