Grilled Watermelon Salad

This dish gets a kick from fried shallots, but waste not! Reserve the shallot oil to use on popcorn, with eggs, or when grilling vegetables.



Prep time

15 minutes

Cook time

25 minutes




  • 3 shallots, peeled and divided
  • 2 cups olive oil, plus 3 tablespoons divided
  • 1 mini seedless watermelon, sliced in 1 ½ inch-thick wheels
  • 3 cups arugula, packed
  • 1 cup feta cheese, crumbled
  • ½ cup basil leaves, torn
  • ½ cup mint leaves, torn
  • salt and freshly ground pepper


  1. Slice 2 shallots crosswise into thin rings. In a small saucepan, heat 2 cups of oil to 350 degrees F. Continuously stir the shallots in oil until golden brown, 8-10 minutes. Transfer the fried shallots onto a paper towel-lined dish, season with salt and cool completely.
  2. Cut the watermelon wheels into wedges. In a preheated round grill pan, grill in batches until marks appear, 2-3 minutes per side. Let cool. Cut off the rind and chop.
  3. Thinly slice the remaining shallot lengthwise. In a large bowl, mix the raw shallot, grilled watermelon, arugula, feta, basil, mint and remaining oil and season with salt and pepper. Garnish the salad with the fried shallots and serve.


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