• grilled watermelon and fennel salad

    1 vote
    by patiodaddio


    • 1 slice Watermelon (about 1" Thick And 12" In Diameter)
    • 1 bulb Fennel, Quartered
    • 1 whole Red Onion, Medium
    • 1 whole Lemon, Halved
    • 1 teaspoon Sugar
    • ½ cups Olive Oil, Extra Virgin
    • 1 Tablespoon Balsamic Vinegar
    • 1 Tablespoon Honey
    • 1 teaspoon Kosher Salt
    • ½ teaspoons Black Pepper, Ground Fresh
    • ½ cups Feta Cheese, Crumbled
    • 3 Tablespoons Parsley Chopped Fine
    • Canola Oil Spray


    1. Quarter the watermelon slice, arrange the wedges in a single layer in a gallon zip-top bag, and freeze it for about two hours.
    2. Once the watermelon is frozen, and about 30 minutes before you’re ready to serve, start your grill and prepare for direct cooking over medium-high heat (about 350-400Fº).
    3. Cut out as much of the core of each fennel quarter as you can while leaving enough to hold the layers together.
    4. Quarter the onion, leaving enough of the ends to keep the layers intact.
    5. Sprinkle the cut end of each lemon half with half of the sugar.
    6. Spray all sides of the onion and fennel lightly with the canola oil spray.
    7. Grill both sides of the watermelon just long enough to get light grill marks, then remove it to a platter and refrigerate.
    8. Grill all sides of the fennel and onion and just the cut side of the lemon halves until each is brown and begins to soften. Then remove to a platter and refrigerate all but the lemon.
    9. Juice the lemon into a medium-sized mixing bowl, then add the olive oil, vinegar, honey, salt and pepper. Whisk well to combine, then set aside.
    10. Trim any charred portions from the fennel and onion, then slice each, nice and thin (about 1/8″) and add to a large mixing bowl.
    11. Add about two tablespoons of the dressing to the bowl and toss gently to coat the fennel and onion mixture.
    12. Cut the watermelon from the rind and into cubes (about 1″) and add to the bowl and toss gently.
    13. Pile the salad on a platter, drizzle with the dressing (you’ll likely have some left), and top with the feta and parsley.
    14. Serve and enjoy!

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