Difficulty: Easy | Yields: 4 servings
Juicy, charred, and refreshingly bold—this Grilled Watermelon with Feta & Balsamic Glaze brings together the sweetness of summer fruit, the creaminess of feta, and the tang of balsamic reduction. It’s a surprising but stunning appetizer or side dish that turns heads and wins hearts. Perfect for backyard BBQs, elegant brunches, or when you’re craving something truly unexpected.
📜 Why This Works
“Because watermelon isn’t just for dessert.”
Grilling caramelizes the watermelon’s natural sugars, adding smoky depth. Pair it with briny feta and a syrupy balsamic drizzle, and you’ve got a flavor trio that dances on the palate—sweet, salty, tangy, and utterly addictive.
Ingredients for Grilled Watermelon with Feta
☑️ 1 small seedless watermelon, sliced into thick wedges
☑️ ½ cup crumbled feta cheese
☑️ 2 tbsp balsamic glaze or reduction
☑️ Olive oil for brushing
☑️ Fresh mint leaves (optional)
👩🍳 How to Make ItGrilled Watermelon with Feta
🔥 Step 1: Prep the Grill & Fruit
1️⃣ Preheat a grill or grill pan to medium-high.
2️⃣ Lightly brush watermelon slices with olive oil.
🍉 Step 2: Grill the Watermelon
1️⃣ Grill each side for 2–3 minutes until grill marks appear and edges caramelize.
2️⃣ Transfer to a serving platter.
🧀 Step 3: Top & Serve
1️⃣ Crumble feta over grilled watermelon.
2️⃣ Drizzle with balsamic glaze and garnish with fresh mint if desired.
3️⃣ Serve warm or room temperature.
💖 Why You’ll Love It
☑️ Unexpected and crowd-pleasing
☑️ Light, healthy, and packed with flavor
☑️ Easy to prepare with minimal ingredients
☑️ Perfect for summer entertaining or gourmet snacking
“Where sweet meets savory—and sparks fly.”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Truffle Honey Glazed Duck Breast You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
