Looking for a bright, unexpected summer appetizer? This Grilled Watermelon with Feta and Basil Recipe brings together smoky char, juicy sweetness, and tangy, herbal notes in a way that always surprises and delights. Trust me, once you try it, grilled fruit will never be the same for you.

The image shows six triangular slices of grilled watermelon arranged on a white rectangular tray, placed over a white marbled surface with a striped cloth nearby. Each slice has visible dark grill marks on the red flesh, which is bordered by a yellowish-green rind. Scattered on top of the watermelon are small white cheese crumbles and fresh green basil leaves, adding color contrast and texture to the dish. The tray is filled but not overcrowded, making each piece distinct and visually appealing. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Watermelon with Feta and Basil Recipe
Top Tip
How to Serve Grilled Watermelon with Feta and Basil Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Watermelon with Feta and Basil Recipe

Why You'll Love This Recipe

I've made this grilled watermelon dish countless times during warm evenings with friends, and each time it’s a crowd-pleaser. The balance of flavors makes it feel both fresh and indulgent without being heavy.

Refreshing and unique: Grilling watermelon caramelizes its natural sugars, bringing out a smoky-sweet flavor that’s totally addictive.
Quick and simple: You’re looking at just 14 minutes total from start to finish—perfect for last-minute summer get-togethers.
Flavor-packed glaze: The lemon-honey dressing brightens every bite and adds a sticky, tangy glaze that clings just right.
Balanced toppings: Salty feta and fragrant fresh basil make this appetizer pop with contrasting tastes and textures.

Ingredients & Why They Work

Choosing ripe watermelon and fresh herbs is key to nailing this appetizer. A few pantry staples bring it all together, so here’s a quick rundown of what you’ll want to have on hand and why these ingredients really shine.

Flat lay of a large ripe watermelon cut into thick wedges with bright red flesh and dark green rind, a small white ceramic bowl of crumbled white feta cheese, a few fresh small basil leaves scattered loosely, a small white ceramic bowl with golden honey, a small white ceramic bowl with clear olive oil, a small white ceramic bowl containing bright yellow lemon zest and lemon juice, a small white ceramic bowl with coarse kosher salt, and a small white ceramic bowl with freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Watermelon: Look for a 5-6 pound melon that’s firm and juicy. Cutting it into 1-inch thick wedges makes grilling easy and ensures it holds its shape.
Vegetable oil: Needed to grease the grill grates, this step prevents the watermelon from sticking and falling apart during cooking.
Lemon (juice and zest): Adds bright acidity and fresh citrus aroma that complements the sweet watermelon and salty toppings.
Honey: Adds natural sweetness and helps the glaze caramelize nicely when grilled.
Olive oil: Balances the honey's stickiness with a smooth finish and helps carry flavors evenly across the melon.
Kosher salt: Enhances all the flavors — salty notes elevate both the watermelon and the feta cheese topping.
Black pepper: Provides a subtle warmth and depth to the glaze.
Feta cheese: Crumbled on top, its salty tang contrasts beautifully with the juicy, smoky melon.
Fresh basil leaves: Torn for a fresh herbal touch that livens up the entire dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of the Grilled Watermelon with Feta and Basil Recipe is how easy it is to customize. Whether you want to amp up the sweetness, add a little heat, or make it vegan-friendly, there’s a way to make this refreshing dish perfectly suited to your taste buds.

Variation: For a spicy twist, I like adding a pinch of chili flakes to the lemon-honey glaze before brushing it on the watermelon. That subtle heat balances beautifully with the smoky grill flavor.
Dietary Swap: If you’re vegan or prefer to skip the feta, try crumbled plant-based cheese or even toasted nuts like pistachios for a crunchy, savory punch.
Sweetener Switch: Honey is wonderful here, but I’ve experimented with agave syrup and pure maple syrup, and both bring their own unique flavor profiles that complement the watermelon nicely.
Seasonal Flair: During summer, I sometimes add a few fresh mint leaves instead of basil for a cool, refreshing variation. It’s a delightful twist that keeps things interesting!

Step-by-Step: How I Make Grilled Watermelon with Feta and Basil Recipe

Two thick, half-moon slices of watermelon sit side by side in a black cast iron grill pan with red handles. Each watermelon slice shows a bright red inside with dark char marks running vertically, fading out as they reach a light green rind. The grill pan rests on a black electric heating surface and the background has a light wooden texture. A small amount of steam rises from the grilled watermelon, highlighting the heat. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Things Up

Start by preheating your grill—gas or charcoal—on high. This gets the grates scorching hot, which is key to achieving that beautiful charred look and smoky flavor. Before placing the watermelon on the grill, make sure to thoroughly grease the grates with vegetable oil to keep the fruit from sticking and falling apart.

Step 2: Whisk Up the Lemon-Honey Glaze

In a small bowl, whisk together the fresh lemon juice and zest, honey, olive oil, kosher salt, and black pepper. This glaze is the flavorful magic that infuses the watermelon with a perfect balance of tangy, sweet, and savory notes, so take a moment to mix it well until it’s smooth and slightly glossy.

Step 3: Glaze the Watermelon Wedges

Generously brush each 1-inch thick watermelon wedge on both sides with the lemon-honey glaze. Don’t be shy—coating the wedges evenly ensures that every bite is bursting with flavor. Plus, the glaze helps caramelize the surface when grilled, creating those mouthwatering grill marks.

Step 4: Grill to Perfection

Place the glazed watermelon wedges on your hot grill and let them cook for about 2 minutes per side. You’re looking for distinctive grill marks and a warm, slightly softened texture — but the watermelon should still hold its shape and firmness. It’s a quick process, so keep an eye on them to avoid overcooking.

Step 5: Assemble and Enjoy

Transfer the grilled watermelon to a serving platter, then sprinkle the crumbled feta cheese all over. Finish by scattering torn fresh basil leaves on top for a fragrant, herbal lift. Serve immediately to experience the delicious contrast of smoky sweetness, salty creaminess, and fresh brightness all in one bite.

Top Tip

These handy tips can really elevate your experience with the Grilled Watermelon with Feta and Basil Recipe, helping you get the best texture and flavor every time.

Oil the Grill Grates Well: From my experience, generously greasing the grill grates with vegetable oil prevents the delicate watermelon wedges from sticking and falling apart, ensuring those perfect grill marks.
Don’t Overcook: I learned early on that cooking watermelon for about 2 minutes per side is key—any longer and it starts to become too soft, losing that fresh, crisp texture that makes this dish special.
Brush Generously: Make sure to coat both sides of the watermelon wedges evenly with the lemon-honey glaze. This really infuses each bite with tangy, sweet, and savory notes that bring the whole dish to life.
Serve Immediately: One mistake I avoided was letting the grilled watermelon sit too long after cooking. It’s best enjoyed right off the grill, as the texture and freshness begin to fade if it sits.

How to Serve Grilled Watermelon with Feta and Basil Recipe

A white plate with a single thick slice of red watermelon with green rind on one side, topped with small crumbles of white cheese and scattered bright green basil leaves, placed on a white marbled surface. The watermelon slice’s red flesh shows a wet, juicy texture while the cheese adds a crumbly contrast, and the basil leaves bring fresh green accents around and on top of the slice. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a beautiful presentation and extra flavor layers, consider adding a sprinkle of toasted pine nuts or a drizzle of balsamic reduction over the grilled watermelon wedges. A few extra fresh basil leaves or even a pinch of flaky sea salt can also brighten up each serving beautifully.

Side Dishes

This dish pairs wonderfully with light, refreshing sides like arugula salad with lemon vinaigrette, grilled chicken skewers, or a crisp cucumber and mint salad. For a complete summer feast, consider serving alongside grilled corn on the cob and a chilled chilled quinoa salad for balance.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the grilled watermelon wedges in an airtight container in the refrigerator. They will keep best for up to 1 day, though you might notice the texture softens a bit. Keep the feta and basil toppings separate and add them just before serving again.

Freezing

Because of its high water content, watermelon doesn’t freeze well, especially once grilled. For this Grilled Watermelon with Feta and Basil Recipe, I recommend enjoying it fresh rather than freezing, to preserve the best texture and flavor.

Reheating

If you want to reheat leftovers, a quick 1-minute warm-up on a medium-hot grill or skillet works fine. But keep it brief — you want to maintain the firmness and juicy bite without turning the watermelon mushy.

Frequently Asked Questions:

Can I use a different type of cheese instead of feta?

Absolutely! While feta adds a salty tang that contrasts beautifully with the sweet watermelon, you can substitute it with goat cheese or a mild vegan cheese alternative if preferred.

How do I choose the best watermelon for grilling?

Look for a ripe watermelon that feels heavy for its size with a uniform shape. A 5-6 pound watermelon cut into 1-inch thick wedges works perfectly for grilling and flavor absorption.

Can I make the lemon-honey glaze ahead of time?

Yes! The glaze can be prepared up to 24 hours in advance and stored in the refrigerator. Just give it a good stir before brushing it onto the watermelon.

Is this recipe suitable for vegans?

To make this recipe vegan, simply omit the crumbled feta or replace it with a plant-based cheese alternative. The lemon-honey glaze can be swapped for agave or maple syrup for a fully vegan-friendly dish.

Final Thoughts

This Grilled Watermelon with Feta and Basil Recipe is one of those refreshing, unexpected treats that brings together such a fantastic mix of flavors and textures. It’s simple yet impressive, perfect for summer gatherings or whenever you want to relish something light and bursting with fresh, smoky goodness. I hope these tips and ideas inspire you to try it out and share the experience with friends and family — because good food is all about joy and connection.