I like to include grilled watermelon as an interesting side for backyard barbecues. Grilling brings out the fruit's natural sweetness and adds a light char and smoky flavor. Topping with crumbled feta and fresh mint turns it into a fresh summer dish.
This recipe works well as a snack, appetizer, or side. It comes together in about 15 minutes and is a great way to serve watermelon with sweet and savory flavors.
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I started making this grilled watermelon recipe because I wanted something a little different to serve alongside burgers and other summer favorites. After testing it a few times, I found that just a couple of minutes on the grill is all it takes to bring out a slightly sweeter flavor while adding light grill marks that make it look extra inviting. Topped with crumbled feta and fresh mint, it feels fresh without requiring much work. If I'm already grilling, I also like serving it with my grilled zucchini for an easy vegetable side.
One thing I learned while testing is that thicker slices hold up much better on the grill, and drying the watermelon first makes a noticeable difference in getting better grill marks. I also found that serving it right away keeps the texture at its best, so I wait until everything else is almost ready before grilling the watermelon. For a complete outdoor meal, I often pair it with my grilled baby potatoes, which cooks up beautifully alongside the watermelon.
Ingredients
- Fresh whole watermelon
- Feta cheese
- Fresh mint leaves
- Oil for grilling
Scroll down to the recipe card for quantities used.
Instructions
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Slice the watermelon into thick, 1-inch steaks, trimming away the rind from the sides while leaving enough to help hold each slice together.
Pat each watermelon slice dry with paper towels to remove excess moisture before grilling.
Lightly oil the grill grates, then place the watermelon slices on the hot grill over low heat and cook for 2 to 3 minutes.
Carefully flip each slice with tongs and grill for another 2 minutes, just until grill marks appear.
Transfer the grilled watermelon steaks to a serving platter or individual plates.
Sprinkle the grilled watermelon with crumbled feta and chopped fresh mint, then serve immediately.
Tips
Top tip: Use a wide spatula or flat tongs for turning. Grilled watermelon softens slightly, so extra support makes flipping less likely to break the slices.
- Choose a seedless watermelon. It makes slicing, grilling, and eating much easier, especially if you're serving guests.
- Stack the mint leaves before slicing. Rolling the leaves into a tight bundle before cutting creates thin ribbons that distribute more evenly over the watermelon.
Variations
This grilled watermelon recipe is easy to customize with whatever you have on hand. A few simple swaps can change the flavor while still keeping the dish fresh and perfect for summer. Try one of these ideas to make it your own.
Substitutions
- Swap the feta. Use goat cheese, queso fresco, or shaved Parmesan for a different flavor and texture.
- Use basil instead of mint. Fresh basil pairs well with the sweet watermelon and adds a slightly peppery note.
- Try balsamic glaze. A light drizzle adds a sweet, tangy finish that complements the grilled fruit.
- Season with flaky sea salt. Sprinkle a pinch over the top just before serving to enhance the watermelon and feta.
- Add fresh lime juice. A squeeze of lime brightens the flavors and balances the sweetness.
Variations
- Make it spicy. Sprinkle on a pinch of chili flakes, Tajín, or cayenne pepper for a little heat.
- Add crunchy toppings. Chopped pistachios, toasted pepitas, or walnuts bring extra texture.
- Turn it into a salad. Cut the grilled watermelon into cubes and toss with arugula, cucumber, feta, and mint.
- Serve as an appetizer. Cut the grilled watermelon into smaller pieces and top each with feta and mint for easy finger food.
- Finish with fresh herbs. Combine mint with basil or cilantro for a different herb blend that pairs well with grilled watermelon.
Storage
Watermelon steaks are best enjoyed immediately after grilling, as the watermelon continues to soften and release juice as it sits. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For the best texture, remove any leftover feta and mint before storing if possible, then add fresh toppings when serving again.
I don't recommend reheating grilled watermelon because heat will make it even softer and more watery. Instead, enjoy any leftovers chilled or let them sit at room temperature for 10 to 15 minutes before serving.
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Recipe
Grilled Watermelon Steaks with Feta
Ingredients
- 1 whole round watermelon about 1500g / 52.9 oz
- 50 grams block feta 1.76 oz
- 7 medium fresh mint leaves chiffonade
OTHER:
- oil for the grill
Instructions
- Cut the bottom end of the watermelon, then slice in half.
- Slice the half of the watermelon into two, then trim both sides of the skin and rind, slightly showing the flesh.
- Slice into thick pieces, about 1 inch thick each.
- Slice the remaining watermelon, ending with a total of 12 slices.
- Pat dry each slice of watermelon with paper towels.
- Once the cast-iron grill is hot, gently place the watermelon slices and grill over low heat for 2 to 3 minutes. Gently flip each watermelon and continue grilling for another 2 minutes.
- Transfer to a platter and immediately top with crumbled feta and fresh mint leaves, then serve.
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