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Grilled watermelon feta salad stack. Summer appetizer.
Lady Maria

Grilled Watermelon and Feta Stacked Salads

This Grilled Watermelon and Feta Stacked Salad is a refreshing summer treat that combines the sweetness of grilled watermelon with the salty tang of feta cheese. It's easy to make, visually appealing, and perfect for barbecues or light lunches.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups seedless watermelon, cut into 1-inch thick slices
  • 4 ounces feta cheese, preferably in brine
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 2 tablespoons balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 1 cup arugula
  • Optional: 1/4 cup thinly sliced red onion
  • Optional: 1/4 cup toasted pine nuts
  • Optional: 1 lime, for juice

Equipment

  • Grill
  • knife
  • Cutting board
  • Cookie cutter or knife (for shaping watermelon)
  • Serving plate
  • Small bowl (for olive oil)
  • Brush
  • tongs

Method
 

  1. Cut the watermelon into 1-inch thick slices. Use a cookie cutter or knife to cut out rounds or squares for easier stacking.
  2. Lightly brush each watermelon slice with olive oil.
  3. Preheat your grill to medium-high heat.
  4. Place the watermelon slices on the grill and cook for 2-3 minutes per side, or until grill marks appear and the watermelon is slightly softened.
  5. On a serving plate, start with a slice of grilled watermelon.
  6. Top with a crumble of feta cheese, a few fresh mint and basil leaves, and a drizzle of balsamic glaze.
  7. Repeat the layers until you have a beautiful stack.
  8. Season the stacked salads with a pinch of salt and pepper.
  9. If desired, add any of the optional ingredients, such as arugula or toasted pine nuts.
  10. Serve immediately and enjoy.

Notes

Choose a seedless watermelon that feels heavy for its size. Use high-quality feta cheese in brine for the best flavor. Don't overgrill the watermelon; aim for grill marks and a slightly softened texture. The balsamic glaze adds essential sweetness and acidity. For storage, cut the watermelon into shapes and crumble the feta ahead of time, but grill and assemble the salads just before serving to prevent sogginess. If you don't have balsamic glaze, you can make a simple reduction by simmering balsamic vinegar until it thickens slightly.