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Your search for the perfect summer side is over—grilled watermelon salad topped with feta and mint balances sweetness and saltiness, making it an excellent complement to a cookout or backyard barbecue. The right amounts of balsamic vinegar and salt work with a little char to make watermelon sing in a completely new way, while olive oil and black pepper tie it all together. To switch things up, try goat cheese instead of feta or serve this atop some fresh arugula, mixed greens, or your favorite salad blend. 

Caroline Wright
Recipe by Health July 2011

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Credit: Kana Okada

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Yield:
Makes 6 servings (serving size: 1 1/3 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges.

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  • Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and vinegar, then sprinkle with salt and pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

122 calories; fat 4.7g; saturated fat 1.8g; mono fat 2.2g; poly fat 0.4g; protein 3g; carbohydrates 19g; fiber 1.5g; cholesterol 8mg; iron 2mg; sodium 208mg; calcium 79mg.
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