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Grilled Watermelon Salad Recipe


Get ready to welcome summer with this healthy seasonal dish. This salad is a great appetizer to serve to your guests while cooking out for your Independence Day celebrations. Let your appetite be whetted properly with this creation from Mark Eastman, owner of Chefs’ Haven, a gourmet store in Hockessin. Since 2008, Eastman and his staff have dedicated themselves to teaching cooking classes with several different themes. Whether it’s grilled watermelon salad or an alternative method to cooking burgers, Chefs’ Haven boasts a wide variety of classes that will make cooking dinner a fun affair. Visit www.chefshavende.com to register for classes and learn more about their story.

Grilled Watermelon Salad


  • ½ (5 lb.) seedless watermelon
  • ¼ cup balsamic vinegar
  • Olive oil
  • Salt
  • 2 cups fresh baby arugula, washed and dried
  • 1 cup goat cheese, crumbled
  • Freshly ground black pepper


Stand the watermelon half cut side down on a cutting board and slice away from the rind, leaving a solid block of melon. Turn the block on its side and cut into 8 squares, roughly 3 by 3 inches and 1 inch thick. Pour vinegar into a small saucepan and bring to simmer over medium to high heat. Cook until reduced to a thick syrup consistency, then set aside. Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place in the hot grill pan. Grill each side about 2 minutes until grill marks appear, transfer to a plate and season with salt. 

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