Grilled Watermelon Salad

I’m always looking for one side dish that makes the BBQ table feel a little fresher, especially on the 4th of July, when there are usually burgers, chips, dips, and plenty of heavier cookout food already on the table. This Grilled Watermelon Salad is that recipe for me. It’s cold, juicy, a little smoky from the grill, and pretty enough that people notice it right away.

I'd already made a Watermelon, Feta, and Mint Salad, and it was delicious. Still, I decided to take things up a notch by using Grilled Watermelon instead (and boy, did it make all the difference)! Those few minutes on the grill give the watermelon caramelized edges and a subtle smoky flavor that works so well with salty feta, red onion, fresh herbs, and the honey-lime dressing.

I like serving this right after tossing, while the watermelon is still fresh and the herbs look perky. It’s easy, colorful, and exactly what I want next to grilled chicken, burgers, shrimp, or steak on a hot summer day!

Before You Get Started

A few small prep choices make this salad easier to assemble and better for a cookout.

• Watermelon choice: Use ripe, seedless watermelon if possible, and cut it into thick wedges so it holds together on the grill.
• Cheese option: Feta is classic for the salty bite, but goat cheese, queso fresco, or small mozzarella pearls also work.
• Herb mix: Fresh mint and basil are the main herbs here, but cilantro is great, too! I've used it in this Watermelon, Feta, and Cilantro Salad for a more savory spin.
• Onion prep: Slice the red onion thinly before you start, since it needs a short soak in lime juice and cold water to mellow the sharp bite.

How to Make Grilled Watermelon Salad

This salad comes together quickly once the watermelon is grilled and cooled.

1. Grill The Watermelon

Preheat the grill to medium-high heat. Cut the watermelon into thick wedges, leaving the rind on so the pieces are easier to handle. Brush both sides with olive oil, then grill for about 3 minutes per side until grill marks form and the watermelon has a little light char.

Pro tip: Let the grilled watermelon cool before chopping so it doesn’t warm the feta or wilt the herbs.

2. Soak The Red Onion

Add the thinly sliced red onion to a small bowl with 1 tablespoon of lime juice and enough cold water to cover. Let it sit for 10 minutes, then drain and pat dry.

Pro tip: Dry the onions after soaking so they don’t water down the dressing.

3. Make The Honey-Lime Dressing

Whisk together the remaining lime juice, honey, olive oil, black pepper, and a small pinch of salt. Taste before adding more salt since feta is already salty.

Pro tip: If your watermelon is very sweet, add an extra squeeze of lime to keep the dressing balanced.

4. Toss And Serve

Gently combine the chopped grilled watermelon, red onion, mint, basil, feta, and dressing. Toss lightly so the watermelon stays intact, then serve immediately.

Pro tip: Use a wide serving bowl or platter so the salad doesn’t get crushed under its own weight.

Recipe Tips and Tricks

These tips keep the salad fresh, balanced, and cookout-ready.

• Keep the rind on for grilling: The rind makes the wedges easier to flip and helps the watermelon hold its shape on the grill.
• Use a hot, clean grill: Clean grates help the watermelon release more easily and give you clearer grill marks.
• Let the watermelon drain if needed: If the chopped grilled watermelon releases a lot of liquid, drain it before tossing with the dressing.
• Add the herbs last: Fresh herbs bruise easily, so fold them in gently right before serving.
• Make it spicy: Add thinly sliced jalapeno or a pinch of red pepper flakes to the dressing for a little heat.
• Add greens for more volume: Arugula or butter lettuce works well if you want to turn this into a larger salad.
• Add more summer produce: Cucumbers, cherry tomatoes, avocado (like I use in this Watermelon and Avocado Salad), or edamame all fit well with the watermelon and feta.
• Serve it on a platter: A platter keeps the ingredients spread out and makes the salad look fresh longer on a BBQ table.

Serving Ideas

This grilled watermelon salad is an easy side for summer grilling, especially 4th of July, Memorial Day, and backyard BBQ menus.

• With grilled meats: Serve it with Best Grilled Chicken Thighs, Garlic Grilled Shrimp, or Grilled Pork Chops for a smoky, sweet combo!
• With burgers: Pair it with Barbecue Cheddar Turkey Burgers for a lighter cookout plate! If you need a vegetarian option, I love serving these Jalapeno Cheddar Black Bean Burgers, too.
• With steak: Pair it with Blackened Steak for a bold grilled dinner where the sweet watermelon, salty feta, and fresh herbs balance the smoky spices.
• With another summer salad: Make a fresh salad spread with Summer Raspberry Spinach Salad with Balsamic Grilled Chicken or Blueberry Corn Salad with Honey Lime Vinaigrette for a colorful 4th of July table!

  Storage & Reheating

  This salad is freshest right after tossing, but leftovers can still be used.

  • Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. Drain off extra liquid before serving again.
  • Leftovers: Spoon leftovers over greens, add them to a grain bowl, or serve them with Easy Balsamic Grilled Chicken or Spicy Grilled Shrimp the next day!