Sweet, Smoky, and Refreshing

Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass

This twist on the classic Greek watermelon and feta salad adds a lick of fire to the fruit—bringing out its natural sugars while adding a delicate smoky char. The Charlie Oven gives you perfect control to grill thick watermelon slabs without turning them to mush. It’s surprising, refreshing, and a total crowd-pleaser.

Ingredients

Serves 10–12

• 6 kg watermelon, cut into thick wedges (2–3 cm thick)
• 800 g feta, crumbled
• 4 small red onions, thinly sliced
• 4 bunches fresh mint, torn
• 120 ml olive oil
• 120 ml balsamic vinegar
• Salt and pepper to taste

How to cook Grilled Watermelon & Feta Salad in the Charlie Oven

1. Fire setup

Use a good amount of good quality lump charcoal and build the fire in the middle of the oven. You want a hot grill temperature of around 220–240°C (430–465°F). Place the Turkish rack in the second-lowest position, just above the flames, to get those quick sear marks.

2. Grill the watermelon

Brush the watermelon wedges lightly with olive oil and season with a little salt. Place directly on the hot rack and grill for about 1–2 minutes per side—just enough to get light char marks and intensify the sweetness. Remove and let cool slightly, then cut into cubes or triangles.

3. Assemble the salad

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 a little more olive oil. Season with black pepper and serve slightly warm or at room temperature.

Why cook this in Charlie?

Grilling watermelon in the Charlie Oven gives it an unexpected smoky edge while concentrating its flavour. It’s a simple trick that transforms a summer salad into something that feels fire-cooked and luxurious. With the salty feta and fresh mint, this one’s made for sharing.