Best 9 Grilled Watermelon Salad Recipes

3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD

Steps:

• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
• Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20-22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
• Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE

Steps:

• For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
• For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
• Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
• Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS

Steps:

• For the dressing:
• Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
• For the salad:
• Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
• Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
• Remove the rind and dice the grilled watermelon into large cubes.
• Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
• Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
• Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

GRILLED WATERMELON AND FETA SALAD

Steps:

• Place sliced onion in a bowl and cover with water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Drain on paper towels.
• Prepare a medium-hot grill. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
• Add onions and remaining ingredients and toss together. Let sit for a few minutes or for up to an hour before serving. Toss again just before serving.

30-MINUTE GRILLED CHICKEN THIGHS WITH WATERMELON AND FETA SALAD

Steps:

• Prepare a grill for medium heat.
• Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature.
• Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside.
• Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
• While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
• Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint.

GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD

Steps:

• For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
• For pepper and watermelon salad:
• Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
• Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
• Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.

GRILLED WATERMELON SALAD

Steps:

• Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
• Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
• Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
• To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

SPICY SRIRACHA GRILLED CHICKEN AND WATERMELON SALAD

Steps:

• 1. Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.
• 2. In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
• 3. Marinate at room temperature for 5 minutes.
• 4. Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
• 5. Let rest while preparing the salad.
• 6. For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
• 7. In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
• 8. Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
• 9. Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!

GRILLED WATERMELON SALAD

Steps:

• Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
• Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
• Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.