Grilled Watermelon Salad with Goat Cheese and Balsamic Reduction

There’s nothing better than watermelon in the summer.  Whether having it as a side dish, dessert, watermelon gazpacho or salad, it’s refreshing and light.  

This sweet, juicy watermelon is actually packed with some of the most important antioxidants in nature.  An excellent source of vitamin C and a very good source of vitamin A  it’s so refreshing and light, I could literally sit down and eat and entire bowl and not feel stuffed.  This is probably due to the fact that’s it’s packed with 92% water, making it an extremely thirst-quenching fruit. Plus, it has a good concentration of lycopene, it’s rich in B vitamins necessary for energy production and magnesium and potassium. And at only 48 calories per cup, it packs more nutrients per calorie – an outstanding health benefit!

Of course, all this helps to know when I eat buckets full.  However, I eat it mostly because I just love it and it’s so refreshing and satisfying. 

So last night I decided to make BBQ Salmon with a Grilled Watermelon Salad with Goat Cheese, and a Balsamic Reduction.  Since I had some pineapple I decided to add that to the grill as well and set that under my salmon for a light and luscious meal. 

The Watermelon Salad was so delicious that I thought I’d share the recipe with you.  For my next post I’ll share my salmon dish that I think you’ll enjoy as well.  All are so simple to prepare in addition to being healthy and delicious!

In the recipe below, adjust the amount of watermelon needed for the amount of people you’re serving.

Grilled Watermelon Salad with Goat Cheese and Balsamic Reduction


Watermelon (seedless)
Spring Mix lettuce or Arugula
Balsamic Vinegar
Olive Oil
Goat Cheese, crumbled


For each serving cut 2 rectangular pieces of watermelon (about 3″x2″) and set out on a paper towel for approximately 30 minutes.  This will absorb the extra water in the melon and allow it to get to room temperature before grilling.

Prior to grilling rub just one side of each piece of watermelon with olive oil.  Place each piece, oil side down, onto a very hot grill.   Grill just the one side for about 8 minutes.  After about 4 minutes you can rotate the watermelon to create hatch marks, if desired.

Place one piece grill side down on a plate.  Top with Spring Mix or Arugula.  Then place the other grilled piece of watermelon with the grill marks facing up on top of the Spring Mix. Set a couple pieces of the Spring Mix on top with some goat cheese crumbles.  Additionally, sprinkle some of the goat cheese around the plate and drizzle with the balsamic reduction.  (My balsamic reduction moved a bit as I moved my plate to the outdoors for photo taking).

Balsamic Reduction:

Take one bottle of balsamic vinegar and place in a heavy duty saucepan.  Bring to a boil, then turn down to a simmer and reduce until just 1/4 of the vinegar is remaining in the pan.  It will be thick and sweet.  Perfect for salads, ice cream on fruit, etc.  Cool before serving. 

Store in a squirt bottle for easy serving.  Will last indefinitely.

Serve and enjoy this light, delicious and refreshing salad!

Have a Happy & Safe 4th of July!

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  1. What a gorgeous salad and a very different way to enjoy summer’s watermelon!

  2. Thanks Nancy. I hope you’ll try it. Its very satisfying and delicious!

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  4. How interesting and fun – I had never thought to grill watermelon before but that looks fantastic! I just might have to try it. 🙂 Does it change the taste much?


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