Freshen up your Sping menu with this Grilled Watermelon Salad recipe


Chef Tim Romines from Whitestone Inn shared more about the Inn’s upcoming events and including some great food and fun for your family.


¼ medium watermelon
½ cup crumbled or cubed feta cheese 95 g
2 cups arugula 
¼ cup sliced red onion about 1/4 of an onion
2 Tbsp olive oil 30 mL, divided
1 tsp balsamic vinegar 5 mL
¼ tsp each salt and pepper

Cook Watermelon: Cut watermelon into 1 inch (2.5 cm) thick slices and remove the rind. Brush each piece with 1 Tbsp olive oil. In a grill pan, saute or on the grill, cook watermelon at medium/high heat until char lines develop and watermelon lightly browns, about 3 minutes each side. Remove from heat and chop into large chunks.

Cook Onions: Cut onions into 1/8 inch rounds and lightly brush with olive oil. Grill just until lines begin to form but not enough to soften the onion. Chop the rounds into 1/4 pieces. 

Assemble: In large bowl, gently combine watermelon, feta, arugula, red onion. Whisk together 1 Tbsp olive oil, balsamic (more to taste), salt, and pepper. Gently combine with the rest of the salad. Serve warm or chilled.

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