Okay, hear me out—grilled watermelon might just become your ultimate summer obsession. It takes everything you love about juicy, sweet watermelon and adds this smoky, slightly caramelized magic that pairs *so* beautifully with creamy feta and a hint of fresh herbs. It’s one of those “Wait, why haven’t I been doing this forever?” kind of recipes. Think backyard BBQ meets gourmet appetizer—minus the fuss.
Why You’ll Love This Recipe
I first made this for a spur-of-the-moment patio dinner with friends, and it was *gone* before I could snap a picture. It’s bright, salty-sweet, and just a bit fancy in that easy-breezy summer way.
- Minimal ingredients with maximum flavor
- Ready in under 15 minutes
- Perfect for BBQs, brunches, or anytime you want to impress
- Balances sweet, salty, smoky, and tangy in one bite
- Looks totally gourmet (with zero stress!)
Ingredients Breakdown
Essentials
- 1 small seedless watermelon, cut into wedges
- 2 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- Fresh mint leaves, for garnish
- Flaky sea salt, to taste
- Freshly cracked black pepper
Pro Tips
- Use a ripe-but-firm watermelon so it holds up on the grill
- High-quality feta makes all the difference—look for brined blocks for best creaminess
- Drizzle with balsamic glaze for a sweet tangy finish
Step-by-Step Instructions
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Brush both sides of each watermelon wedge with olive oil.
- Grill the watermelon for 2–3 minutes per side, or until grill marks appear and the edges start to caramelize.
- Transfer the grilled wedges to a serving platter.
- Sprinkle crumbled feta evenly over the top.
- Garnish with torn mint leaves, a sprinkle of flaky sea salt, and cracked black pepper.
- Serve warm or room temperature for the best flavor burst in every bite.
Chef’s Tips and Tricks
- Don’t over-grill—2 to 3 minutes per side is plenty to get that char without turning it mushy.
- Want to step it up? Add a drizzle of chili oil for a spicy twist.
- Cut the wedges thick enough so they’re easy to flip and don’t fall apart.
- Make ahead tip: Grill ahead and cool completely, then assemble with feta and herbs just before serving.
Recipe Variations and Serving Suggestions
- Swap feta for goat cheese or burrata if you prefer something creamier or milder
- Add thinly sliced red onions or arugula for a salad-style twist
- Serve over toasted crostini for a chic little appetizer bite
- Top with crushed pistachios or walnuts for added crunch
- Pack leftovers (if there are any!) into a lunchbox salad with quinoa or arugula
FAQs
Can I make this recipe indoors?
Absolutely! A grill pan on the stovetop works beautifully. Just make sure it’s nice and hot so you still get those lovely char marks.
Can I use pre-cut watermelon?
You can, just be mindful that thinner slices may be harder to grill. Aim for thicker wedges that’ll hold their shape.
What’s the best cheese substitute if I don’t like feta?
Try goat cheese for tang or ricotta salata for a milder, salty bite. Even queso fresco works in a pinch!
Recipe Card
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Ingredients:
- 1 small seedless watermelon, sliced into wedges
- 2 tbsp olive oil
- 1/2 cup crumbled feta cheese
- Fresh mint, torn
- Flaky sea salt and black pepper to taste
Instructions:
- Preheat grill or grill pan to medium-high heat and oil the grates.
- Brush watermelon wedges with olive oil and grill 2–3 minutes per side.
- Transfer to a serving plate, top with feta, mint, salt, and pepper.
- Serve immediately and enjoy warm or at room temp.
Nutrition: ~120 calories per serving
If you try this grilled watermelon and feta combo, I’d love to hear what you think! Leave a comment, tag me @thekitchensaid on Instagram, or share it with a friend who needs a new summer showstopper!
