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This dish was an evolving work with several variations and steps along the way. It started out as a grilled watermelon basil salad. I tried four different variants of preparation and grilling, and let’s just say I’ve decided grilled watermelon isn’t my thing!
Because there are a lot of different flavors in this dish, the amounts of lime, mint, and feta I give are basically my suggested starting point. With less of these ingredients, you probably won’t experience the really cool flavors this salad has to offer. If you start with more, you may find yourself overwhelmed! I suggest starting with things as given and then adding more of your favorite ingredients until you’re satisfied.
I chose to use a small cookie cutter on my watermelon, but you could use a mellon baller. I don’t actually have one! If you’re using a cookie cutter, make sure your watermelon slices are slightly thinner than your cutter so you can cut clean shapes without struggling. I used the smallest heart from this set of cutters and I think it turned out super cute! If you’re using a mellon baller, you can skip cutting the watermelon into slices.
Isn’t this super easy to make? It’s tasty, too, but it’s best eaten the first day. If you let it sit, the watermelon will drain a lot into the bottom of the bowl, making the watermelon drier and less flavorful. Since it’s so easy to make, creating it on demand shouldn’t be too difficult, though.
What’s your favorite way to eat watermelon?