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  • Grilled Watermelon
  • Grilled Watermelon
  • Grilled Watermelon
  • Grilled Watermelon
  • Grilled Watermelon
  • Grilled Watermelon
  • Grilled Watermelon
  • Grilled Watermelon

Grilled Watermelon

Food | July 30, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

GRILLED WATERMELON topped with seasonal fresh fruit, veggies, feta and white balsamic vinegar – welcome to refreshing!

On a recent business trip to Montreal, I had the pleasure of staying at the Hotel Omni Mont-Royal. After an arduous day of travel, I arrived at my room and found this appetizing GRILLED WATERMELON waiting for me – talk about a warm welcome from the hotel management! One bite and I was hooked. I asked the hotel if they’d share the recipe with Weekend at the Cottage and they happily obliged.

Along with the awesome taste and extra-fresh flavours, wait until you see how easy this watermelon salad idea is to prepare.

Grilled Watermelon


Everything about this GRILLED WATERMELON dish is fresh. The flavours are all so inviting, plus we love the unexpected flavour combinations the chef pulled together to create it.

One unusual ingredient is pickled carrots – you can simply blanch carrots in some salted water with vinegar if you’re in a pinch. Works like a charm.

Grilled Watermelon


The main attraction of this dish is watermelon and it only took two minutes of grilling to turn out amazing. The grill marks add a pleasing look to the finished plate.

Don’t forget: waste not, want not. Take the leftover trimmings of watermelon and place them into a bowl to serve with cocktail picks as a nice afternoon snack down by the water.

Grilled Watermelon


Chef’s hats off to the hotel’s culinary experts for injecting this watermelon recipe with some serious and surprising flavour by adding tomatoes, cherries, sliced red radish and feta. We also love the final flourish of enhancements that come from kosher salt, pepper and white balsamic vinegar. Truly brilliant.

The last touch is the garnish of freshly snipped pea tendrils. I was lucky enough to find some at a local farmer’s market (reminder to support those local farmers!), but if you’re struggling to find them, substitute with your favourite microgreens.

We’re going to suggest you serve this GRILLED WATERMELON as a starter with your next summer meal. We see it working perfectly with our BARBECUED SALMON or our GRILLED LAMB LOIN CHOPS. Don’t forget to round out your offering with a tasty side like our COTTAGE SALAD and perhaps our NO-BAKE CHEESECAKE for dessert. Sounds like a plan doesn’t it?!

Special thanks to the Hotel Omni Mont-Royal for both their kind hospitality and for sharing this recipe. For more information on this fine property in the heart of downtown Montreal, please click HERE!

GRILLED WATERMELON – start your meal with something refreshing!

Grilled Watermelon


CLICK THE IMAGE to PIN it to a board!


One Response to “Grilled Watermelon”

  1. […] guests over. We also had two must-make salad recipes, the BEST CUCUMBER SALAD and that pic-worthy GRILLED WATERMELON. For those of you with a sweet tooth, you’ll love our PEACH or APRICOT COBBLER RECIPES. Click […]


Ingredients & Amounts

  • 1 seedless watermelon
  • 2 tablespoons of extra-virgin olive oil
  • 1 cup of yellow cherry tomatoes, quartered
  • ½ cup of red radishes, sliced
  • ½ cup of pickled carrots
  • ½ cup of black cherries, pitted and quartered
  • ½ cup of feta cheese, crumbled
  • a sprinkle of kosher salt
  • a drizzle of white balsamic vinegar
  • a sprinkle of black pepper
  • pea tendrils for garnish


  1. Preheat grill to 500°F.
  2. Cut watermelon into 1½-inch slices. Trim away rinds. Cut 4 squares, each 6x6-inch. Place onto a baking sheet and brush both sides with olive oil.
  3. Place the squares of watermelon onto the grill and cook for 1 minute. Carefully turn them over and cook for an additional minute. Transfer grilled watermelon to baking sheet and return to work station.
  4. Cut squares diagonally into triangles. Place a triangle of melon onto a luncheon-sized plate. Sprinkle the top with tomato, pickled carrots, radishes, cherries and feta cheese. Add a sprinkling of salt followed by a drizzle of the white balsamic vinegar. Add pepper and a few pea tendrils. Repeat to create 8 plates. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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