Grilled Watermelon Salad

August 10, 2019


¼ Watermelon, peeled and cut into 1/2 inch slices

1 cup crumbled Pecorino Fresco (Secret Lands Farm)

2 tablespoons Lemon-Infused Olive Oil, for watermelon (Kingston Olive Oil Co.)

Aged Dark Balsamic (Kingston Olive Oil Co.)

Vinaigrette (makes 1 cup):

¼ shallot, finely minced

½ garlic clove, finely minced

1 teaspoon Dijon mustard

¼ cup Lemongrass Mint White Balsamic (Kingston Olive Oil Co.)

¾ cup Lemon-Infused Olive Oil (Kingston Olive Oil Co.)

¼ teaspoon salt

¼ teaspoon ground black pepper 


  1. Heat up grill to high heat.
  2. Prepare watewrmelon slices by brushing with 2 tablspoons of lemon olive oil.
  3. Place watermelon on the grill for 2 minutes or until grill marks form. Flip watermelon and grill for another 2 minutes. 
  4. Allow watermelon to cool and dice into ½ inch cubes. Place watermelon in the refrigerator.
  5. For vinaigrette: In a medium bowl, whisk together shallot, garlic, Dijon, Lemongrass Mint White Balsamic, salt, and pepper. While whisking, slowly drizzle in the Lemon-Infused Olive Oil and continue whisking until completely incorporated/emulsified.
  6. Once chilled, retrieve watermelon from refrigerator and spoon into individual/family-style bowls. Top with crumbled feta, a generous drizzle of the vinaigrette and a very light drizzle of the Aged Dark Balsamic.

Serves 4-6