Name: Grilled Watermelon with Whipped Feta Dip
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: Neutral oil, for the grates if grilling outdoors; 1 small seedless watermelon (3 to 4 pounds); 2 cloves garlic, peeled; One 7-ounce block good-quality feta, packed in brine, brine reserved (see Cook’s Note); 1/4 cup nonfat Greek yogurt (see Cook’s Note); 2 teaspoons packed fresh herbs, such as dill, mint or thyme leaves, plus more for serving; Honey, for serving; Freshly cracked black pepper

Article by: Emily Saladino

This grilled watermelon recipe comes together quickly and is all but guaranteed to upgrade your next picnic, cookout, or warm-weather feast. The magic is the method: Watermelon grilled to perfection amplifies the sweetness of fresh summer fruit. As its sugars caramelize, the watermelon takes on an almost candied quality. The creamy yogurt-feta dip and tender green herbs provide a lovely, cooling contrast.

Because watermelon contains so much liquid, however, it’s important to cook it with care. Here’s how to grill watermelon that turns out perfectly sweet, crisp, and juicy.

How to Make Grilled Watermelon Like A Pro

Food Network Kitchen tested this recipe to perfection so you can make restaurant-worthy watermelon on the grill in minutes.

Get the grill or pan very hot. Charring sliced watermelon very quickly on a piping-hot grill helps it stay crisp. Preheat an outdoor grill to 500 degrees F; or, if you’re using a grill pan on the stovetop, preheat it over medium-high heat until water droplets form beads on the surface.

Grill in batches. Keep an eye on the temperature and put several inches between the pieces of fruit. When watermelon steaks overlap or crowd each other, their collective coolness lowers the temperature of the grates or grill pan. This can make them cook slowly and turn out mushy.

Mix up the herbs. Use fresh mint, dill, thyme, basil or a combination to adjust the flavors of your watermelon dish.

Customize the dipping sauce. Food Network Kitchen opts for sheep’s milk feta and nonfat Greek yogurt, but you could swap in another type of feta and any yogurt you like, including full-fat, sheep’s milk and more.

Save the brine. If you use feta packed in brine, don’t toss it! That salty liquid is an excellent addition to vinaigrettes and marinades, or you can add a splash to the water you use to cook grains like rice and quinoa. (Start with a small amount and add more to taste.) Store brine in the fridge in a covered container for up to a year.

Cutting the Watermelon Steaks

To cut thick, juicy watermelon steaks that cook evenly and stay intact over high heat, start by trimming both ends of the watermelon. This makes it easier to maneuver on your cutting board. Slice the fruit half longways, and then cut it into sturdy half-moons to place on the grill. (For more on how to cut a watermelon, Food Network has a whole guide.) After the fruit comes off the grill, cut it into triangles. The Food Network Kitchen team leaves on the rind, since it provides a helpful handle for dipping.

What to Serve With Grilled Watermelon

Barbecued watermelon complements all sorts of cookout and picnic fare. Serve it as an appetizer or side dish when you’re making burgers or chicken on the grill, or as part of a spread with summertime favorites like elote, BLTs, pasta salads and beyond.