📝 About This Recipe
Transform a humble summer staple into a sophisticated culinary masterpiece by introducing the element of fire. Grilling watermelon caramelizes its natural sugars and creates a 'meaty' texture that pairs exquisitely with the salty tang of sheep's milk feta and a hint of smoky heat. This dish is a celebration of contrasting temperatures and flavors—cold, hot, sweet, and salty—making it the ultimate conversation starter for your next backyard gathering.
🥗 Ingredients
The Fruit
- 1 medium Seedless Watermelon (cold, cut into 1-inch thick triangles or wedges)
- 2 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1 pinch Flaky Sea Salt (like Maldon)
The Toppings
- 6 ounces Feta Cheese (high-quality Greek sheep's milk feta, crumbled)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Fresh Basil Leaves (small leaves left whole)
- 1/4 cup Pickled Red Onions (thinly sliced)
- 2 tablespoons Toasted Pine Nuts (for crunch)
The Hot Honey Glaze
- 3 tablespoons Honey (wildflower or clover)
- 1 tablespoon Balsamic Glaze (thick and syrupy)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1/2 lime Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your outdoor grill or a heavy cast-iron grill pan to high heat (about 450°F). Ensure the grates are very clean to prevent sticking.
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2
Slice the watermelon into 1-inch thick wedges, leaving the rind on to act as a 'handle' during the grilling process.
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3
Pat each side of the watermelon wedges very dry with paper towels; removing excess moisture is critical for achieving deep sear marks rather than steaming the fruit.
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4
Lightly brush both sides of the watermelon slices with extra virgin olive oil and sprinkle with a tiny pinch of sea salt.
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5
In a small bowl, whisk together the honey, balsamic glaze, red chili flakes, and lime juice to create your hot honey drizzle. Set aside.
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6
Place the watermelon wedges onto the hot grill grates. Cook undisturbed for 2-3 minutes per side.
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7
Look for distinct, dark grill marks and a slight softening of the flesh. The goal is to char the outside while keeping the center cool and crisp.
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8
Carefully flip the wedges using a wide spatula or tongs, and grill the second side for another 2 minutes.
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9
Remove the watermelon from the grill and arrange the wedges on a large, chilled serving platter.
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10
While the fruit is still warm, generously crumble the feta cheese over the top so it slightly softens against the heat of the fruit.
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11
Scatter the pickled red onions and toasted pine nuts evenly across the platter.
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12
Drizzle the hot honey balsamic mixture over the entire dish in a decorative zigzag pattern.
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13
Garnish with the fresh mint and basil leaves, allowing their aroma to bloom against the warm fruit.
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14
Finish with one final sprinkle of flaky sea salt and serve immediately while the contrast of temperatures is at its peak.
💡 Chef's Tips
Always use a seedless watermelon for the best texture and visual appeal. Don't overcook the fruit; you want a quick sear to caramelize the surface without turning the interior into mush. If you don't have a grill, a smoking-hot cast iron pan works beautifully to achieve the same char. Buy feta in a block stored in brine rather than pre-crumbled; the flavor and creamy texture are significantly better. For an extra layer of flavor, zest a lime over the finished dish right before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé or a botanical Gin and Tonic. Serve alongside grilled lamb chops or Mediterranean-style chicken skewers. Add a side of toasted sourdough bread to soak up the sweet and salty juices. Works beautifully as a light summer dessert or a refreshing appetizer course. For a vegan version, substitute the feta with a salty almond-based nut cheese and use agave instead of honey.