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Grilled Watermelon Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This grilled watermelon salad is a sophisticated vegetarian dish that perfectly balances sweet, savoury and tangy flavours. By lightly charring the watermelon on the grill, you intensify its natural sugars and create a smoky depth that pairs beautifully with the refreshing lime dressing. This recipe is an ideal choice for summer entertaining, offering a vibrant burst of colour and a unique texture that feels far more elevated than your standard garden salad.

Packed with crunchy pumpkin seeds and creamy queso fresco, the salad provides a delightful mix of textures. If you cannot find queso fresco, a mild feta makes an excellent substitute to provide those essential salty notes. Serve this as a light starter or a refreshing side dish at your next barbecue to impress guests with its modern, zesty profile.

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Ingredients for Grilled Watermelon Salad

  • 1 large fresh basil sprig

  • 1/3 cup plus 120ml extra-virgin olive oil plus more for brushing

  • 3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges

  • 60ml fresh lime juice

  • 1 tablespoon honey

  • Kosher salt and freshly ground black pepper

  • 350g pea sprouts or watercress (tough stems removed

  • about 2875ml )

  • 36 slices Pickled Radishes , cut into eighths

  • 80g (110g) queso fresco, crumbled

  • 35g (30g) shelled pumpkin seeds (pepitas), toasted

  • Ingredient Info:Queso fresco, also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.

How to make Grilled Watermelon Salad

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Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.

Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.

Whisk remaining 120ml oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.

Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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