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Grilled Watermelon with Honey & Mint

What says easy summertime than a Grilled Watermelon Salad? You can not beat eating a mouthwatering, juicy, and sweet watermelon on a hot summer day. When you add mint, a staple in any culinary garden, you bring out the real flavors.
Print Recipe
Servings: 0
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • Ingredients:
  • 1 Watermelon - ripe cut into 1-inch slices
  • Extra-Virgin Olive Oil - for brushing
  • 1/4 cup Lime Juice - freshly squeezed
  • 1/4 cup Honey
  • 1 cup Fresh Blueberries
  • 2 tbsp. Fresh Mint and Basil - coarsely chopped
  • 1 tbsp. Balsamic
  • 1 tbsp. Kosher Salt
  • 2 oz. Feta Cheese - crumbled - optional

Method
 

  1. Preheat the grill or grill pan to very high heat. Brush the watermelon slices with the olive oil. Grill two to three minutes per side or until there are grill marks. Cool slightly and cut in 1-inch cubes.
  2. Place the lime juice and honey in a saucepan on medium- heat. Bring to a boil and let boil for two minutes. Remove from the heat and chill.
  3. Place the watermelon cubes in a medium to a large serving bowl, depending on the size of the watermelon. Mix well. Add the blueberries, mint, and basil to the mixture. Add the balsamic and salt and mix gently. If using feta cheese, sprinkle over the watermelon salad.
  4. Shopping Tip: Choose a watermelon that is firm and free of bruises, blemishes, and cuts. Store whole melons at room temperature for 2 to 3 days. Once you slice it, stash extras in the fridge for about three days; just cover the open surface tightly with plastic wrap to prevent it from drying out or absorbing other food odors.
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