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Grilled Watermelon and Tomato Salad

Watermelon and Tomato Salad
Watermelon and Tomato SaladTODAY
Cook Time:
6 mins
Prep Time:
30 mins

Chef notes

This is a fresh, feel-good salad that goes well with all grilled meats, especially during the hot summer months.

Technique tip: Salting and resting the watermelon will help to draw out excess water. This will accentuate grill marks and allow better absorption of the dressing.


  • 1 small watermelon
  • Salt
  • 1/2 cup extra virgin olive oil
  • pounds tomatoes, cut into 3/4-inch cubes
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup red wine vinegar
  • 1 tablespoon sugar
  • 1/4 cup thinly sliced fresh basil
  • Salt and freshly ground black pepper
  • 1/2 cup crumbled feta cheese



Preheat the grill to high heat or 450°F.


Cut the watermelon into 1¼-inch thick rounds. Generously salt both sides of each slice and put them on a wire rack set over a rimmed baking pan for 15 minutes.


Rinse the salt from the watermelon rounds and pat them dry with paper towels. Brush the watermelon pieces with 1/4 cup of the oil. Put the watermelon on the grill over direct heat and cook until grill marks appear, about 3 minutes on each side. Remove the watermelon from the grill, trim and discard the rind, and cut it into 1-inch cubes, picking out as many seeds as you can.


In a medium bowl, combine the watermelon, tomatoes, onion, the remaining 1/4 cup olive oil, vinegar, sugar and basil. Season with salt and pepper to taste, cover the bowl, and refrigerate for 1 hour.


Sprinkle the feta cheese over the top before serving.