Grilled Melon and Feta Salad

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From the Chef

John J. Griffin, CEC, CEPC

“This salad is difficult to make well, and difficult to present well, but is absolutely delicious. You have to be very careful when grilling the melons, especially the watermelon, or they will fall apart. If you can get good grill marks on the melons, and display them well, it can be the best tasting, and looking, salad anyone's ever had.”


1 each Seedless Watermelon
1 each Honeydew melon
1 each Cantaloupe
Salt and Pepper
4 oz XVOO
2 oz Sherry Vinegar
1 oz Honey
1 pound Feta Cheese
1 oz Fresh Mint
12 oz Green Leaf Lettuce


Wash and peel all the fruit. Cut into 2" thick slabs. Brush lightly with olive oil and season very lightly with some salt and pepper.

Carefully grill the fruit on a very hot chargrill. You are looking to make good looking lines on the melon slices, while not cooking it fully. Flip and get some color on the other side.

Put the melon slices on a sheet pan, and chill well in the cooler. Cut into 2-in. cubes, or better yet, into several shapes, Julienne, long curls, anything you can.

Mix well the rest of the olive oil, the vinegar, and honey. Add the mint, as whole leaves, or as a chiffonade. Toss the fruit in with this dressing.

Toss the fruit in this dressing, and place in the cooler in a large bowl or platter.
To serve, arrange the melon on green leaves, and top with the Feta cheese.


12 salads



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Association of Nutrition & Foodservice Professionals