Cooking watermelon feels stupidly wrong. Like, you imagine it dripping wet, turning to mush. But lately, I’ve noticed a weird thing: when you hit a watermelon slice juiced up from the grill—just charred especially on the edges—you get this smoky sweetness that’s totally unexpected. It’s playful. It’s weird. Honestly, it’s kind of like eating the salty, charred crust of bread but with the flesh of summer itself.
Why it matters right now
Watermelon is so high summer, so unavoidable, but usually just served cold, chunks of hydration huddled on a plate. This? It’s an electric shift—more vibrant, more alive. Also, nobody’s doing grilled watermelon salad. That’s why I like it. It’s like a secret snack for people who wanna shake things up without making a big fuss.
Grilled Watermelon Salad
Ingredients
Equipment
Method
- Use a sharp knife and cutting board to cut the watermelon into 1-inch thick slices, then brush both sides lightly with olive oil using a brush or spray.
- Preheat the grill or grill pan over medium-high heat until hot, with visible heat waves and a slight smoky aroma.
- Place the watermelon slices onto the grill, making sure there is even contact, and cook for 2-3 minutes until grill marks start to form and edges begin to char slightly.
- Flip each slice using tongs and grill for an additional 2-3 minutes until the other side develops similar grill marks and a smoky aroma; the flesh should start softening slightly.
- Remove the grilled watermelon slices from the grill and transfer to a serving platter; optionally sprinkle with salt and black pepper for seasoning.
- Garnish with chopped fresh herbs like mint or basil leaves before serving for a fresh contrast to the smoky sweetness.1 inch watermelon slices
Honestly, I think I might start grilling my watermelons all year. Because if you’re tired of the same old salads, this might just be the twist that keeps people intrigued. Plus, it’s so easy you almost forget how weird it is—till the smoky aroma hits your nose again.
