Grilled Watermelon Vegan Feta Salad

This vibrant grilled watermelon vegan feta salad is my go-to when I want to wow guests at a summer gathering with something unexpected and herby. The caramelized edges of the watermelon paired with salty vegan feta and cooling mint make every bite bright and satisfying.

The smoky notes from grilling the watermelon make this salad stand out at every barbecue I bring it to. Every time I make it, the bowl is scraped clean before anything else on the table.

Ingredients

• Seedless watermelon cubes: Choose a ripe but firm melon for the sweetest flavor and best grill marks
• English cucumber, diced: Adds crunch and crispness. Look for one with a glossy skin and no soft spots
• Fresh mint leaves, torn: Provides cooling herbal notes. Always use fresh for the brightest flavor
• Fresh basil leaves, torn: Brings a hint of peppery depth. Go for leaves that look vibrant and are not wilted
• Vegan feta cheese, crumbled: Salty, creamy contrast. Use a coconut or almond based feta for best texture
• Extra-virgin olive oil: Delivers richness and brings the dressing together. Always use a first cold-pressed variety
• Fresh lime juice: Offers tanginess and lifts every other flavor in the salad. Juicy limes feel heavy for their size
• Agave syrup or maple syrup: Balances sour and salty flavors. Choose pure dark maple syrup for a caramel hint
• Sea salt: Essential for seasoning. Opt for flaky sea salt to garnish just before serving
• Freshly ground black pepper: Brings gentle heat and depth. Freshly cracked peppercorns are best
• Lime zest, optional: Lively aroma and color. Zest the lime before juicing to make the most of it
• Flaky sea salt, optional: Extra burst of texture and finish. Sprinkle over just before serving for crunch

Instructions

Prepare the Watermelon:

Cut your watermelon into cubes about two and a half centimeters on each side. This size creates enough surface area for caramelization without falling apart when grilled. Pat dry with a clean towel to reduce splatter at the grill.

Heat the Grill:

Preheat your grill or grill pan over medium high heat. Allow the grates to get hot so the watermelon chars quickly without losing too much moisture.

Oil the Watermelon:

Brush each watermelon cube very lightly with a small amount of olive oil. This step helps prevent sticking and encourages that caramelized finish.

Grill the Watermelon:

Set the watermelon cubes on the grill, turning them every two to three minutes. When you see defined grill marks and the cubes are slightly softened but still holding their shape, remove them to a plate. Let them cool a bit so the salad stays fresh.

Mix the Salad:

In a large mixing bowl, gently combine the cooled grilled watermelon with diced cucumber, vegan feta, torn mint, and basil. Toss just enough to distribute the flavors without breaking up the watermelon cubes.

Make the Dressing:

In a small bowl, whisk your remaining olive oil with lime juice, agave or maple, sea salt, and pepper. Whisk vigorously so the syrup blends well with the juice and oil. Taste and adjust seasoning if needed. The dressing should be tangy but balanced.

Dress and Serve:

Pour the dressing over the salad in the bowl. Gently toss everything so the watermelon cubes get coated but not crushed. Carefully transfer to a serving platter.

Finish and Garnish:

If you want extra flavor and a beautiful look, sprinkle with fresh lime zest and flaky sea salt right before serving. Serve immediately while the watermelon is still cool and juicy.

One thing I especially love is using fresh mint grown from my own windowsill garden. It creates the freshest taste and always reminds me of making summer salads with my mom on late afternoons with the kitchen windows wide open.

Storage Tips

Store any leftover salad in an airtight container in the fridge but try to enjoy it within a day as the watermelon will release juice and soften. A quick toss before serving helps redistribute the flavors. Keep dressing separate for the longest shelf life if making ahead.

Ingredient Substitutions

If vegan feta is unavailable try marinated tofu cubes or a sprinkle of nutritional yeast for a cheesy element. Use lemon instead of lime for a different citrus note and swap agave for honey if you do not need it to be strictly vegan. You can add diced avocado for creaminess or replace basil with dill for a twist.

Serving Suggestions

Serve this on a big platter as a centerpiece salad or pile over baby spinach leaves for extra greens. It pairs well with grilled corn, crusty sourdough or simple lentil burgers. Add roasted pistachios or pine nuts for extra crunch at the table.

Cultural Context

This salad plays with Mediterranean and Middle Eastern flavors by fusing fruit, herbs, and vegan cheese. Into every dish I love weaving joyful summer memories that transcend seasons — grilling watermelon has become a tradition for my family that bridges both classic and modern cuisine.

Seasonal Adaptations

Try substituting cantaloupe or honeydew melon in early fall for a different but equally delicious outcome. Add grilled peaches or nectarines during peach season for added sweetness. Swap in Thai basil or shiso if you grow them in your herb garden for a twist on flavor.

Success Stories

The first time I brought this salad to a family picnic my uncle who avoids anything vegan went back for seconds and asked for the recipe. Friends ask for this dish at every warm weather party. It has become the only salad my partner requests for their birthday barbecue.

Freezer Meal Conversion

Although this salad is best fresh you can grill and freeze watermelon cubes to use later in smoothies or chilled soups. I do not recommend freezing the assembled salad as the texture of watermelon and herbs changes when thawed.

This salad is the most refreshing and beautiful dish on any summer table. Every bite is a celebration of seasonal produce and vibrant flavor.

FAQs about Recipes

→ How do you grill watermelon for this salad?

Brush watermelon cubes with olive oil and grill them over medium-high heat for 2 to 3 minutes per side until lightly charred and caramelized at the edges.

→ What type of vegan feta works best?

Choose a firm, crumbly vegan feta for the best texture and tang that mimics traditional feta in this salad.

→ Can I use other herbs besides mint and basil?

Yes, fresh parsley or cilantro can also be added for extra flavor, but mint and basil keep the salad light and refreshing.

→ What is a suitable substitute for agave syrup?

Maple syrup works as an excellent alternative, adding a mild sweetness to the dressing.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator for up to one day. The salad is best enjoyed fresh.