Grilled Watermelon Steaks

Serves 4 | Use a small seedless watermelon (about 4-5 lbs) for this recipe. Remove the rind before cutting into the proper size slices. You can make your own balsamic glaze by simmering a half cup of balsamic vinegar in a small sauce pan until it reduces to a thick syrup. Leftover glaze can be stored in an airtight container.

By | May 23, 2017


Preheat grill to medium-high heat. Meanwhile, put arugula into a medium mixing bowl. Add lemon juice and 1 tablespoon olive oil; toss and set aside. Brush watermelon steaks on both sides with olive oil and place them on heated grill. Grill with the lid up for 2 minutes a side or until grill marks appear.

To assemble, spread out prepared arugula onto a serving platter and arrange the grilled watermelon on top. Sprinkle cheese and mint evenly over watermelon and drizzle with balsamic glaze.


  • 3 cups arugula, washed and dried
  • Juice of ½ lemon
  • 1 tablespoon extra-virgin olive oil (plus more for brushing on watermelon)
  • 8 watermelon 4 x 4" slices, 1-inch thick, patted dry
  • 8 ounces feta cheese, crumbled
  • 3 tablespoons minced fresh mint
  • 2 tablespoons bottled balsamic glaze (or make your own; see headnote)
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