Smokey Grilled Watermelon Salad

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Apr 17, April

Take your summer grilling to the next level with this mouthwatering salad! Smokey, sweet, and full of all the best flavours of summer!

This salad features grilled watermelon, smoked paprika, creamy cheese and a delicious drizzle of balsamic glaze. Get ready to wow your guests at your next bbq!

You can grill watermelon?

You sure can my dudes! Just make sure you keep the rind attached. The rind ensures the pieces stay together so they can get perfectly charred. Once grilled, you can cut the pieces off the rind or serve as is (you can even eat the rind)!


Prep Time
15 minutes
Cook Time
7 minutes
Total Time
22 minutes
Servings: 6

The Recipe


Grilled Watermelon:
  • 1 mini watermelon (around 5 lbs.)
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and Pepper
  • 6 cups mixed greens
  • 10 basil leaves, whole or thinly sliced
  • 1/3 cup crumbled mild cheese (see recommendations below)*
  • Dressing of choice- I recommend a Balsamic or Cilantro Lime dressing
  • Balsamic glaze


  1. Preheat grill or barbecue over medium heat.
  2. Prepare Watermelon. Slice watermelon into triangular slices, about half inch thick. Leave rind attached. Spread slices across a baking sheet, drizzle with olive oil, and sprinkle over smoked paprika, salt and pepper.
  3. Grill watermelon over medium heat for 4-5 minutes, or until charred. Flip and grill for another 2-3 minutes. You want the watermelon to be charred and smokey, but still juicy. Remove from grill and set aside to cool and release juices (see notes for a tip on how to use these juices for a low-waste option). Either leave watermelon on rind or remove and cut into chunks.
  4. Prepare Salad. Arrange greens in salad bowl and drizzle with dressing. Top with basil, watermelon, crumbled cheese and drizzle with balsamic glaze. Serve immediately and enjoy!
*For cheeses, I recommend a crumbled Monterey Jack, Mozzarella, Feta or vegan alternative.
**For a low-waste option, you can use all parts of the watermelon. You can even eat the rind! For the juices that are released after grilling, you can boil and reduce them down to a molasses-like sugar and use it in baking. I highly recommend trying it!

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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