There’s just so much you can say about grilled watermelon with balsamic. The flavor is unmistakable and has a unique taste that can’t be found in any other fruit. If you’ve never tried it, what are you waiting for? The sweet-savory combination is a match made in heaven. I love fruit. I’m a pretty big fan of freshly picked, in-season fruit. So when summer rolls around and my local grocery store brings out the watermelons, I know it’s time to fire up the grill!
GRILLED WATERMELON WITH FETA AND BALSAMIC VINEGAR
The only thing about this grilled watermelon recipe that disappoints me is that I didn’t try it earlier in the summer so we could have been enjoying it for months! Watermelon screams summertime fruit and I like to eat up as much as possible! LOL!
I’ll let my husband’s review do the talking for this one.
Mike: Why did you grill the watermelon? I like it regular.
Krista: Please, don’t poo poo it until you’ve tried it.
Mike: Eats one bite, “wow! What’s on this? It’s really good! Is that balsamic vinegar? I really like this!”
So there you have it, the honest unedited review of grilled watermelon! And get creative, no feta? Use goat or even blue cheese. No basil, i think fresh thyme would be nice too!
See below the recipe for my favorite olive oils and balsamic vinegars!
GRILLED WATERMELON WITH FETA AND BALSAMIC VINEGAR
- Author: Krista
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4–6 1x
- Cuisine: American
- 1 small watermelon – seedless
- 1 cup feta
- thick balsamic vinegar*
- fresh basil
- good quality tasting olive oil*
Note – measurements aren’t really required as it will depend on the size of your watermelon and how many slices you would like to make. So you are free to use as much or as little as you would like. 🙂
- Slice watermelon into desired shapes, I like the stick shape but wedges work well too. I also like to leave on the green rine so it can be a handheld, but feel free to remove it if you prefer.
- Heat grill (or grill pan) to medium-high. Lightly brush olive oil on the grates. Grill watermelon on two sides until you see grill marks starting to develop.
- Remove from grill, place on a platter and sprinkle each piece with a tiny pinch of salt. Drizzle on the thick balsamic vinegar, olive oil and feta. Lastly, toss on some shredded basil and enjoy while warm!
GRILLED WATERMELON WITH HONEY BALSAMIC SAUCE
Need a sweet but healthy treat this Summer? Look no further! This Grilled Watermelon With Honey Balsamic Sauce is calling your name!
What better way to kick off National Grill month than with a summer dessert? We are honoring both our Greek and American heritages by grilling up some juicy watermelon, and sprinkling some crumbled feta on it.
This sounds pretty untraditional, we know! But the sweetness of the fruit and honey balsamic sauce, paired with the saltiness of the feta is pure heaven.
In Greece, watermelon or karpouzi is the most popular summer fruit. Practically every taverna brings out a plate of freshly cut up karpouzi after each meal. So we knew that we had to create a dish that involved it at some point! Watermelon is perfectly in season right now, so make sure to take advantage with this delicious recipe!
HOW TO MAKE GRILLED WATERMELON WITH HONEY BALSAMIC SAUCE
- Prepare balsamic sauce ingredients.
- Combine balsamic vinegar and honey in a small sauce pan and simmer until the mixture is thickened and reduced by about half. Set aside to cool.
- Cut watermelon into 1 1/2 inch wedges.
- Place watermelon wedges onto a hot grill for 2 minutes. Turn and grill for 2 more minutes.
- Remove from grill to a serving platter. Top with fresh blueberries and Honey Balsamic Glaze…
- Add some fresh mint leaves…
- Top off with crumbled feta.
- Drizzle with additional Honey Balsamic Sauce if desired.
CAN I PREPARE THE HONEY BALSAMIC SAUCE AHEAD OF TIME?
You can prepare the Honey Balsamic Sauce ahead of time and when ready to use, microwave for 20 seconds to soften the honey.
GRILLED WATERMELON STEAK: A GREAT APPETIZER RECIPE
This recipe for grilled watermelon steak makes a great appetizer with a refreshing and tangy taste. Topping it with cheese, balsamic glaze and fresh basil leaves create the best bbq appetizer for your next cookout.
Yes, that’s right, grilled watermelon!
Have you ever tried it?
I assure you that once you do, there is no going back.
Grilling is a great way to add an extra layer of flavor when cooking meat or vegetables. Fruits can also benefit from being grilled, as they taste even more delicious than you would expect!
One perfect example is this recipe for grilled peaches. The heat intensifies the sweetness of the fruit by caramelizing the natural sugars.
It is worth mentioning that we are not cooking the fruit. In this recipe, the watermelon is seared on a very hot grill for a few minutes on each side, giving it a fantastic flavor.
Garnishing it with cheese is another flavor enhancer. You can use either ricotta salata, feta, or even goat cheese.
This is not the first time I have paired watermelon with cheese. If you recall, this watermelon feta salad also highlights the wonderful combination of sweet and savory.
The cheese contributes a salty, almost tangy flavor to the dish. As strange as it sounds, the cheese’s saltiness brings out the grilled watermelon’s sweetness and provides the perfect balance in this dish.
This recipe is perfect for an outdoor summer party. It will provide your guests with a refreshing, tangy appetizer or simply irresistible side dish.
Here is how to make this easy watermelon starter!
This recipe will make a fantastic watermelon appetizer or side dish for four. It’s easy to double or triple the ingredients depending on how many guests you’re hosting.
The first thing we will do is slice the room-temperature watermelon.
If you have a large watermelon, cut it in half and then again to obtain one quarter. Slice the ends off and the rest of the melon into four 1-inch wide slices. There is no need to remove the rind.
Place one tablespoon of olive oil in a small bowl. Then, brush it on both sides of the watermelon quarters.
Preheat the grill (indoor or outdoor) to medium-high heat.
Place watermelon steaks directly on the grill and sear each side for approximately 2 minutes or until you obtain grill marks. This is a quick process as we are not cooking the watermelon.
Remove the watermelon from the grill and allow it to cool down slightly before garnishing each slice with Ricotta Salata or feta cheese (6-8 ounces, separated).
Then, top watermelon wedges with fresh, torn basil (2 tablespoons, separated), a few pinches of sea salt and a drizzle of balsamic glaze. This will round out the flavors of this delicious fruit appetizer.
Just like that, you can create the perfect, no-fuss appetizer for your next get-together with family and friends
Different herbs and spices are a great way to customize this refreshing appetizer. For example, replace the basil with mint or cilantro for an altogether different taste! If you like heat, add a few pinches of fresh or dried chile. A sprinkle of smoked paprika also works well.
How to prevent fruit from sticking to the grill
To prevent your fruit from sticking to the grill, be sure that you clean out any leftover residue on the cooking grates and brush the fruit with oil.
What does grilled watermelon taste like
The taste transformation is fascinating! Cooking watermelon makes the texture a little firmer that tastes slightly less sweet with a hint of smokiness.
How to serve
Grilled watermelon with cheese, basil and a drizzle of balsamic makes the perfect fuss-free appetizer. You can also serve it as a side dish with grilled chicken,
Grilled Watermelon Salad
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepperAdd to Shopping List
- 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.