Grilled watermelon salad with mint, arugula and feta cheese

watermelon saladThe combination of watermelon and feta cheese is just great – and seems to be one of the culinary trends of this summer, quite present in the food magazines and blogs. Eva has already shared her recipe for grilled watermelon-feta skewers, and when I recently discovered this grilled watermelon salad recipe in a Swedish magazine, I put it on the menu for my next BBQ invitation. It was a roaring success, the addition of mint, arugula, honey and lemon resulted in a delicious refreshing summer salad. I will for sure make it again.

The melon needs only 2-3 minutes on the grill and should be served relatively quickly after grilling, as it will drain quite a lot – and a soggy watermelon salad is the last thing you want. Just let it cool down a little bit before arranging it on the arugula leaves.

Recipe for Grilled Watermelon Salad with Mint, Arugula and Feta Cheese

Serves 6


  • 1/2 Watermelon
  • 70g arugula salad
  • 1 bunch of mint
  • 200g feta cheese
  • 50g pumpkin seeds
  • 2 spring onions
  • salt flakes
  • 1/2 lemon
  • 200ml olive oil
  • 1 tbsp honey
  • salt
  • freshly ground pepper
  1. For the dressing, zest the lemon and extract the juice
  2. Mix zest, juice, olive oil, honey, salt and pepper.
  3. Roast pumpkin seeds in a frying pan (without oil) until golden brown.
  4. Cut spring onions in thin rings, cut or crumble feta into small pieces.
  5. Cut the melon into thick slices.
  6. Grill the slices on direct heat 1-2 minutes on each side. Cut the skin off and cut watermelon into cubes.
  7. Arrange arugula leaves on a large plate and slightly cooled off melon cubes on top.
  8. Sprinkle mint leaves, crumbled feta cheese, spring onions and pumpkin seeds over the salad.
  9. Add dressing and serve immediately.

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