Name: Grilled Watermelon and Honeydew Salad
Prep time: 55 min
Total time: 55 min
Ingredients: ½ of a 5-lb. seedless baby watermelon, rind removed; ½ of a cantaloupe, seeded and peeled; ½ of a honeydew melon, seeded and peeled; 2 tablespoons white balsamic vinegar; Sea salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons roasted pistachios, chopped; 2 tablespoons chopped fresh basil

Prep-time: 55 minutes / Ready In: 55 minutes
Makes 8 cups
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Nothing tastes as sweet and succulent as grilled melon. This summery side dish features three different types. While white balsamic vinegar is a classic pairing with fresh melons, you can use white wine vinegar or even apple cider vinegar in this easy recipe. Looking for some more vegan barbecue recipes?

By Shelli McConnell, Jun 8, 2020

Ingredients

½ of a 5-lb. seedless baby watermelon, rind removed
½ of a cantaloupe, seeded and peeled
½ of a honeydew melon, seeded and peeled
2 tablespoons white balsamic vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons roasted pistachios, chopped
2 tablespoons chopped fresh basil

Instructions

Cut watermelon into 1-inch-thick slices. Cut cantaloupe and honeydew into 1-inch-thick wedges. Arrange fruit on a tray; drizzle with vinegar. Sprinkle with salt and pepper.
Grill melons, covered, over medium 2 minutes, turning once. Return melons to tray. Cover and refrigerate 30 minutes. Drain any liquid that has collected around the melons.
Cut melons into 1-inch cubes; spoon into a bowl. Top with pistachios and basil.

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(5 from 4 votes)

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AJ2 years ago

Wow!! So good and different! I just happened to have all the ingredients, so I whipped this up to eat with dinner. However, after thinking about it, it should probably be eaten on its own, as melons are digested better on their own. We are a family of seven, and six out of seven gobbled it up, especially my picky eater!

Lisa2 years ago

This sounds good. Will try.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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