The first time I grilled watermelon, I was skeptical—why mess with something already so good?

But the moment that sweet, smoky slice hit my arugula salad with creamy goat cheese and a honey-lime vinaigrette, I knew I was onto something special.

This Grilled Watermelon Salad is summery, elegant, and completely unforgettable.

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Why Do You Grill Watermelon?

Grilling watermelon intensifies its natural sweetness and adds a slightly smoky, caramelized, surprising and delicious depth.

The heat also strengthens the texture, making it heartier and more satisfying in savory dishes like salads. It’s a game changer if you’ve never tried it!

How Do You Grill Watermelon?

Start with thick slices (about 1 inch) of seedless watermelon. Pat them dry and lightly brush with olive oil. Grill on high heat for about 2–3 minutes per side, just until you get char marks and the melon softens slightly.

It should be warmed through but not mushy.

Can This Be Done on the BBQ?

Yes! A BBQ grill is perfect for this. Charcoal or wood-fired grills can add even more smoky flavor. Just make sure your grates are clean and well-oiled to prevent sticking.

Do I Have to Soak Up the Juices with Paper Towels?

Yes, patting the watermelon dry before grilling is key. Too much surface moisture will steam the fruit instead of charring it and can also make it stick to the grill.

A few quick dabs with paper towels do the trick.

What Kind of Cheese Goes with Watermelon?

Goat cheese is a fantastic match—it’s creamy, tangy, and balances the sweetness of the melon beautifully.

Other great options include feta, ricotta salata, or blue cheese, depending on your flavor preference.

Recipe Highlights

This Grilled Watermelon Salad is a bold twist on classic summer flavors. With peppery arugula, creamy goat cheese, and a bright honey-lime vinaigrette, it’s fresh, flavorful, and ready in minutes.

  • Perfect for BBQs or summer dinners
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  • Sweet, smoky, creamy, and peppery all in one bite
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  • Quick prep and cook time
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  • Vegetarian and gluten-free
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  • Elegant enough for entertaining

Ingredient Notes

  • Watermelon: Choose a seedless, firm watermelon. Grilling brings out its sweetness and adds texture.
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  • Arugula: Its peppery bite contrasts perfectly with the sweet melon.
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  • Goat Cheese: Creamy and tangy, it adds richness to the dish.
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  • Lime Juice: Brightens the salad and balances the sweetness.
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  • Honey: Enhances the grilled flavor and softens the arugula.
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  • Olive Oil: Adds smoothness and helps emulsify the vinaigrette.
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  • Salt & Pepper: Rounds out and elevates all the flavors.

How to Make This Recipe

  1. Prepare the Watermelon:
    Cut the watermelon into 1-inch-thick wedges or squares. Pat them dry and brush lightly with olive oil.
    .
  2. Grill the Watermelon:
    Preheat grill or grill pan to high. Grill watermelon for 2–3 minutes per side, until char marks appear. Remove and let cool slightly.
    .
  3. Make the Dressing:
    Whisk together lime juice, honey, olive oil, salt, and pepper in a small bowl.
    .
  4. Assemble the Salad:
    In a large bowl or platter, arrange arugula, grilled watermelon, and crumbled goat cheese. Drizzle with vinaigrette.
    .
  5. Serve:
    Serve immediately while the watermelon is still slightly warm, or chill for 10 minutes for a cooler option.

Serving Suggestions

This Grilled Watermelon Salad makes a colorful and refreshing side dish for summer barbecues or outdoor dinners.

It pairs wonderfully with grilled chicken, steak, or seafood, providing a sweet and smoky contrast to savory main dishes.

For a lighter meal, serve it alongside chilled soups or vegetable-based frittatas. It also works beautifully as a starter for a brunch spread or as part of a fruit-and-cheese board for casual entertaining.

Tips for the Best Grilled Watermelon Salad

Make sure your grill is very hot to get those beautiful sear marks without overcooking. Patting the watermelon dry ensures it chars instead of steaming.

Use high-quality goat cheese for the best flavor, and dress lightly—a little vinaigrette goes a long way.

This salad is all about balance, so don’t overload it with too many extras.

Grilled Watermelon Salad with Arugula & Honey-Lime Vinaigrette
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Grilled Watermelon Salad with Arugula & Honey-Lime Vinaigrette

Recipe by JoanneCourse: Salad / Side DishCuisine: Modern American / SummerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

6

minutes
Calories per serving

220

kcal

Ingredients

  • 4 cups seedless watermelon, cut into 1-inch wedges

  • 5 ounces of arugula

  • ½ cup crumbled goat cheese

  • 2 tablespoons extra virgin olive oil (plus more for brushing)

  • 2 tablespoons fresh lime juice

  • 1 tablespoon honey

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Directions

  • Prep the Watermelon:
  • Cut into thick wedges or square slabs. Pat dry and lightly brush both sides with olive oil.
  • Grill:
  • Heat grill or grill pan to high. Grill watermelon 2–3 minutes per side until grill marks appear. Let cool slightly, then cut into cubes if desired.
  • Make Vinaigrette:
  • In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
  • Assemble Salad:
  • Arrange arugula on a large platter. Top with grilled watermelon and goat cheese. Drizzle vinaigrette over the top.
  • Serve:
  • Serve immediately or chill briefly before serving.

Notes

  • Use mint or basil instead of arugula if you prefer milder greens.
  • Add toasted almonds or walnuts for extra crunch.
  • For a vegan version, use plant-based goat cheese or omit the cheese altogether.
  • This salad makes an impressive starter for a dinner party or summer brunch.

Storage & Leftovers

This salad is best served fresh. However, if needed, you can store leftovers in an airtight container for up to 1 day.

The watermelon may release juices and the arugula can wilt, so store components separately when possible.