Grilled Watermelon and Mint Salad

If you haven’t tried grilling watermelon yet, this is the perfect time to experiment. Not only will it showcase an extra layer of effort and love by the cook, but the heat makes this iconic summer fruit even sweeter and juicier.

Combining watermelon with sweet and sour blueberries plus salty feta cheese, this spirited salad will proudly hold its spot on the table.

Mint is often added to plates as a garnish, but here it’s incorporated directly into the salad to really tie together all the different flavor notes with its fresh and aromatic qualities. We highly suggest making the salad right before serving and eating it shortly thereafter; otherwise, the salt from the feta will draw out too much water from the fruits and turn the salad into a less-than-appetizing soup.

Grilled Watermelon and Mint Salad
Yield: 3 to 4 servings
Total Time: 10 minutes

Ingredients:

10 (1-inch) watermelon spears
1 cup fresh blueberries
2 ounces crumbled feta
2 tablespoons coarsely chopped fresh mint (or basil) leaves
1 tablespoon balsamic vinegar

Method:

Preheat grill or grill pan to a very high heat. Brush watermelon slices with olive oil. Grill for about 2 to 3 minutes per side.* Cool slightly and cut into 1-inch cubes (makes about 3 cups). Add to a serving bowl with the rest of the ingredients. Toss to combine. Serve chilled.

*If cooking on a grill, leave the rind on the watermelon slices, as it will make them easier to maneuver with your tongs.

Per serving: Calories 127; Fat 4g (Saturated 3g); Sodium 177 mg; Potassium 55 mg; Carbohydrate 21g; Fiber 2g; Sugars 17g; Protein 4g.


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