Grilled Watermelon Salad, Summer Salad, Watermelon feta cheese salad, cucumber salad, fruit salad.

Ingredients

• 1 medium Watermelon (seedless, about 4‑5 lb; cut into 1‑inch thick steaks)
• 1/3 cup Extra Virgin Olive Oil (divided: 1 tbsp for coating, 2/3 cup for dressing)
• 1 Lemon (juiced (about 2 tbsp fresh lemon juice))
• 1/4 cup Red Wine Vinegar
• 1/4 cup Fresh Mint Leaves (chopped)
• 1 pinch Himalayan Pink Salt
• 1 pinch Freshly Ground Black Pepper
• 1 medium English Cucumber (diced)
• 1/4 cup Red Onion (diced (about 1/4 of a medium onion))
• 2 cups Arugula (loosely packed)
• 1/2 cup Feta Cheese (crumbled)

Instructions

1. Slice Watermelon

   Place the watermelon on a cutting board and cut it into 1‑inch thick steaks, then set the steaks aside.

   Time: PT5M

2. Preheat Grill

   Heat the grill to high (about 450°F) and let it become very hot before adding the fruit.

   Time: PT5M

   Temperature: 450°F

3. Oil Watermelon Steaks

   Brush each watermelon steak lightly with 1 tablespoon of olive oil on both sides.

   Time: PT1M

4. Grill Watermelon

   Place the steaks on the hot grill, press down gently, and grill for about 2 minutes per side until you see dark grill marks but the fruit is still firm.

   Time: PT4M

   Temperature: 450°F

5. Make Red‑Wine‑Lemon Vinaigrette

   While the watermelon grills, juice the lemon, then whisk together lemon juice, red wine vinegar, chopped mint, a pinch of Himalayan salt, a pinch of black pepper, and the remaining 2 ⅔ tablespoons olive oil until emulsified.

   Time: PT3M

6. Dice Grilled Watermelon

   Remove the grilled steaks, let them cool for a minute, then dice into bite‑size cubes.

   Time: PT2M

7. Prep Remaining Vegetables

   Dice the cucumber, dice the red onion, crumble the feta, and roughly tear the arugula if needed.

   Time: PT5M

8. Assemble Salad

   In a large serving bowl combine arugula, cucumber, red onion, and diced grilled watermelon. Drizzle the vinaigrette over the top, toss gently, then sprinkle crumbled feta over the salad.

   Time: PT3M

9. Serve

   Plate the salad, add a final pinch of salt or pepper if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

220

Protein

4 g

Carbohydrates

10 g

Fat

20 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Watermelon: Cantaloupe, Honeydew
• Instead of Extra Virgin Olive Oil: Avocado oil, Grapeseed oil
• Instead of Lemon: Lime juice
• Instead of Red Wine Vinegar: Apple cider vinegar, Sherry vinegar
• Instead of Fresh Mint Leaves: Basil, Thai basil
• Instead of Himalayan Pink Salt: Kosher salt, Sea salt
• Instead of Freshly Ground Black Pepper: White pepper
• Instead of English Cucumber: Persian cucumber, English zucchini (for texture change)
• Instead of Red Onion: White onion, Shallots
• Instead of Arugula: Baby spinach, Mixed baby greens
• Instead of Feta Cheese: Goat cheese, Cotija

Equipment Needed

• Cutting Board
• Chef's Knife
• Grill
• Tongs
• Small Mixing Bowl
• Whisk
• Juicer (optional)
• Measuring Cups
• Serving Bowl or Plate
• Brush (for oil) (optional)

Critical Steps — Do Not Skip

• Grilling the watermelon to develop caramelized flavor without overcooking
• Emulsifying the vinaigrette properly
• Cutting uniform watermelon steaks for even grilling

Chef Tips from the Video

• Use a seedless, ripe watermelon for the sweetest flavor.
• For extra smoky notes, use a charcoal grill instead of gas.
• Add a handful of toasted pine nuts for crunch if desired.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 day; the dressing may separate—re‑whisk before serving.

Freezer: Not recommended; texture of watermelon deteriorates when frozen.

Room temperature: Can sit at room temperature for up to 30 minutes after plating.

Make-Ahead Tips

• Grill the watermelon steaks up to 2 hours ahead and keep them covered in the fridge; bring to room temperature before dicing.
• Prepare the vinaigrette in advance and store in a sealed jar; shake before using.

Frequently Asked Questions