Name: 3-Ingredient Grilled Watermelon, Feta, and Tomato Salad
Cook time: 20 minutes
Total time: 25 minutes
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, plus more; 1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices; 1 teaspoon kosher salt, divided; 4 multicolored heirloom tomatoes, thinly sliced; 1/2 teaspoon freshly ground black pepper, plus more; 6 ounces feta, thinly sliced (about 1 1/4 cups)

One of our favorite summer salad recipes has grilled watermelon tomatoes and feta cheese

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.

Recipe information

Total Time
25 minutes
Yield
4 servings

Ingredients

1 tablespoon olive oil, plus more

1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices

1 teaspoon kosher salt, divided

4 multicolored heirloom tomatoes, thinly sliced

1/2 teaspoon freshly ground black pepper, plus more

6 ounces feta, thinly sliced (about 1 1/4 cups)

Preparation

Step 1
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
Step 2
Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
Step 3
Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Step 4
Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.