How long should I grill the watermelon?

Only 1 to 2 minutes per side, just enough for light char marks. The inside should stay cool and juicy, so do not overcook it or the flesh turns mushy on the rack.

How thick should I cut watermelon for grilling?

Cut thick wedges of 2 to 3cm so they hold together on the grill. Thin slices fall apart, and a firm, ripe watermelon gives better results than one that is very ripe.

Can I make grilled watermelon salad in advance?

It is best served straight away. The salad works because the slightly warm watermelon contrasts with the cool feta and mint, so grill just before eating and toss everything together at the last minute.

What heat does Charlie need for grilled watermelon?

Bring it to 220 to 240°C (430 to 465°F) with about three quarters of a football of lumpwood charcoal in the middle. Put the Charlie Oven Cooking Rack on the second lowest runner, directly above the flames, and grill the watermelon straight on its bars.

Outdoor Cooking & Charcoal Oven Recipes / Greek

Cooked in the Charlie Charcoal Oven

Grilled Watermelon and Feta Salad

Name: Grilled Watermelon and Feta Salad
Prep time: 10 min
Cook time: 4 min
Yield: 10 to 12
Cuisine: Greek
Ingredients: 6kg watermelon, cut into thick wedges (2 to 3cm thick); 800g feta, crumbled; 4 small red onions, thinly sliced; 40g Fresh mint, torn; 120ml olive oil, Split the listed 120ml: 30ml for brushing and 90ml for dressing; 120ml balsamic vinegar; Salt and pepper to taste

Watermelon on the grill? Absolutely. A quick turn over charcoal brings out its sweetness, ready for salty feta, fresh mint and balsamic dressing. This is a summer salad with a little char and plenty of freshness.

Tait MillerChef, Wild & Fire Cooking

Grill

Prep10 minutes

Cook4 minutes

Serves10 to 12

DifficultyEasy

Oven temperature220 to 240°C (430 to 465°F)

RackDirectly on the bars of the Charlie Oven Cooking Rack, second lowest runner, just above the flames

CharcoalAbout three quarters of a football of good quality lumpwood charcoal, built in the middle of the oven

Ingredients

6kg watermelon, cut into thick wedges (2 to 3cm thick)
800g feta, crumbled
4 small red onions, thinly sliced
40g Fresh mint, torn
120ml olive oil, Split the listed 120ml: 30ml for brushing and 90ml for dressing
120ml balsamic vinegar
Salt and pepper to taste

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$9,808.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$462.00

Method

Setting up Charlie

Use a good amount of quality lumpwood charcoal and build the fire in the middle of the oven.
Allow the oven to reach a hot grill temperature of 220 to 240°C (430 to 465°F).
Place the Charlie Oven Cooking Rack in the second-lowest position, just above the flames, for quick sear marks.

Build the fire in the middle of the oven using a good amount of quality lumpwood charcoal. Allow the oven to reach 220 to 240°C (430 to 465°F). Place the Charlie Oven Cooking Rack in the second-lowest position, just above the flames.
Brush the watermelon wedges with 30ml of the listed olive oil and season with a little salt.
Place the watermelon directly on the bars of the hot cooking rack and grill for about 1 to 2 minutes per side, just enough to get light char marks and intensify the sweetness.
Remove the watermelon and let it cool slightly, then cut into cubes or triangles.
In a large bowl or platter, gently toss the grilled watermelon with red onion, crumbled feta and torn mint leaves.
Drizzle with balsamic vinegar and the remaining 90ml olive oil. Season with black pepper and serve slightly warm or at room temperature.

Tips

Cut the watermelon into thick wedges (2 to 3cm) so they hold together on the grill. Thin slices will fall apart.
Don't overcook the watermelon. You only need 1 to 2 minutes per side for char marks. The inside should still be cool and juicy.
Use a firm, ripe watermelon for the best results. If it's too ripe, it will go mushy on the grill.
This salad is best served immediately while the watermelon is still slightly warm, as it contrasts beautifully with the cool feta and mint.
For extra flavour, try adding a squeeze of fresh lime juice or a sprinkle of chilli flakes before serving.

More recipes

The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

How long should I grill the watermelon?

Only 1 to 2 minutes per side, just enough for light char marks. The inside should stay cool and juicy, so do not overcook it or the flesh turns mushy on the rack.
How thick should I cut watermelon for grilling?

Cut thick wedges of 2 to 3cm so they hold together on the grill. Thin slices fall apart, and a firm, ripe watermelon gives better results than one that is very ripe.
Can I make grilled watermelon salad in advance?

It is best served straight away. The salad works because the slightly warm watermelon contrasts with the cool feta and mint, so grill just before eating and toss everything together at the last minute.
What heat does Charlie need for grilled watermelon?

Bring it to 220 to 240°C (430 to 465°F) with about three quarters of a football of lumpwood charcoal in the middle. Put the Charlie Oven Cooking Rack on the second lowest runner, directly above the flames, and grill the watermelon straight on its bars.