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Grilled Watermelon

Ingredients

Directions

  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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Grilled Watermelon

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Succulent watermelon grilled then topped with seasonal fresh fruit, veggies, feta and white balsamic vinegar…

  • clock icon
    22 MIN
  • 8 SERVINGS
Grilled Watermelon

Yeah, so GRILLED WATERMELON is a thing!

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.

Ingredients for the Grilled Watermelon

FRESHEN UP!

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.

Seedless watermelon cut into thick squares

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.

Leftover pieces of watermelon cut up as snacks

USE YOUR MELON!

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.

Squares of watermelon on the grill

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

WELCOME ADDITIONS

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.

Fresh ingredients sprinkled on the watermelon

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!

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Grilled Watermelon

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Grilled Watermelon

Ingredients

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

Directions

  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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