I’ve gotten bolder this summer.
How bold? I’m grilling everything.
Seriously — if it can be put on the grill, I’m putting it there.
This recipe is a playful summer take on caprese: grilled watermelon topped with fresh mozzarella, basil and sweet grape tomatoes, finished with honey and a balsamic drizzle. I’m obsessed with caprese in every form — from pastas to grilled cheese — and this version feels especially festive because of the contrast between charred, sweet watermelon and savory cheese.
We only get peak summer produce for a short time, so I make the most of it. The grilled watermelon adds a smoky-sweet element that pairs beautifully with the salt on the tomatoes and the cool, milky mozzarella. I keep the tomatoes in this salad because their bright, juicy pop adds texture and boosts the vegetable side of the plate.
This is an easy, satisfying dinner on hot nights when you don’t want to spend much time in the kitchen. It’s fast to prepare, and you can scale it up for a crowd. Serve with grilled corn or a simple green salad, or enjoy it on its own. If you’re feeling indulgent, a scoop of ice cream on leftover grilled watermelon is a fun, unexpected treat.
Honey Grilled Watermelon Caprese Salads
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Ingredients
- 2 large, round watermelon slices, each cut into 4 triangles
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons honey
- 1 pint grape tomatoes, quartered
- 4 ounces fresh mozzarella, cut in half or sliced
- a bunch of fresh basil leaves
- balsamic glaze for drizzling
Instructions
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Preheat the grill to medium. Brush both sides of each watermelon triangle with olive oil and season with salt and pepper. Drizzle honey over each piece, then grill for about 2 minutes per side, until lightly charred. Remove from the grill and brush with a little more honey if desired.
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To assemble, place two watermelon triangles on each plate. Top with quartered grape tomatoes, slices or halves of fresh mozzarella, and basil leaves. Finish with a pinch of salt and pepper and a drizzle of balsamic glaze. Serve immediately.
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Eat that color!