News & Features Home

Grilled Watermelon Salad with Feta and Basil

Grilled Watermelon Salad with Feta and Basil

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Grilled Watermelon Salad with Feta and Basil

6 triangular slices of seedless watermelon, about 4” wide and ½” thick
kosher salt and freshly ground black pepper
olive oil for brushing
6 small heirloom tomatoes, quartered
2 teaspoons raspberry vinegar
½ cup plain Greek-style yogurt
2 teaspoons sherry vinegar
1½ cups greens of choice
¼ cup crumbled feta cheese
¼ cup finely chopped basil

Prepare grill; medium-hot charcoal or medium-high gas heat.

Lightly brush one side of watermelon slices with olive oil. Season lightly with salt and pepper. Grill, oiled sides down, until grill marks appear, about 2-3 minutes. Transfer to a cutting board, remove rind and cut into 1” pieces.

In a small bowl, toss tomatoes with raspberry vinegar and ¼ teaspoon each of salt and pepper, and let macerate for 5 minutes.

In another small bowl, whisk together yogurt, sherry vinegar, ½ teaspoon salt and ¼ teaspoon pepper.

In a large serving bowl, toss the watermelon and marinated tomatoes with the greens and basil. Sprinkle with feta, and serve with dollops of yogurt dressing.

NOTE: If you are unable to grill outdoors, watermelon can be cooked on a hot, oiled, ridged grill pan on a stove over medium heat.