grilled watermelon salad

Last weekend my wonderful mother-in-law came to visit and brought us a gorgeous watermelon grown old world style by an 80-year-old man in Paso Robles, California where she lives. I knew I had to do something special with it, so I put this mama brain to use brainstorming ideas. Then, as I was scrolling through the copious amount of food feeds I follow on Instagram, I saw a gorgeous platter of grilled watermelon. GENUIS! I know this was the direction I wanted to go because I’m in love with all things grilled, and I’ve spent this summer so far (when not nursing or loving on a tiny human) trying to master the grill (note: I am still a work in progress when it comes to most meat, but I’ve got burgers and now watermelon down!).

The outcome of this adventure was a knock out of the park. Grilling a super sweet watermelon only makes it sweeter. I knew, though, that I wanted more. I wanted to pair the delicious sweet of the watermelon with some of my other favorite flavors. Enter feta, basil, and balsamic – salty, aromatic, and perfectly sweet with a hint of bitter. It’s a match made in heaven and much simpler than it sounds. This is the dish I’ll bring to our next BBQ invite (now they’ll come rushing in I bet). So give this a go for a unique twist on an old summer favorite.

Enjoy and happy grilling!

[recipe title=”Grilled Watermelon Salad” servings=”8″ time=”20 min” difficulty=”moderate”]

WHAT YOU NEED:

  • 2 ½ lb sweet watermelon, preferably seedless
  • 1/4 cup balsamic vinegar
  • 2 TB extra virgin olive oil
  • sea salt to taste
  • 1/2 cup feta cheese
  • 1/4 cup fresh basil, roughly chopped

WHAT YOU DO:

  1. set your grill to high
  2. pour vinegar into a small saucepan and bring to a simmer over medium-high heat, stirring with a spoon until reduced to a syrupy consistency (don’t heat too long or it will harden)
  3. slice watermelon into about 1″ thick wedges, and brush both sides of melon with 1 TB olive oil
  4. grill watermelon about 2 minutes per side, until grill marks appear (don’t grill it too long or it will get mushy.)
  5. move melon to a sheet pan and season with salt to taste then cut into cubes
  6. place cubes in a dish, drizzle with balsamic reduction and another TB olive oil
  7. crumble the feta all over the watermelon and sprinkle with the chopped basil
  8. ENJOY! [/recipe]

I’d love to hear your thoughts! If you are inspired by this recipe and give grilling watermelon a shot, I’d love to see photos. Don’t forget to tag me on Instagram! Happy summer, friends! Live rad.

♡ Laura

By | 2017-08-03T09:36:17-08:00 August 3rd, 2017|Health, Nutrition, Recipes, Soups, Salads, Sides|0 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

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