Georgia Grilled Watermelon and Feta Recipe on the Arteflame

Summer grilling usually implies burgers and steaks, but the true magic happens when you introduce fruit to the fire. This Georgia Grilled Watermelon and Feta recipe transforms a classic picnic staple into a sophisticated, savory-sweet masterpiece. Using an Arteflame grill elevates this dish entirely; the solid steel cooktop allows for a perfect, caramelized sear without the risk of the fruit falling into the flames or losing its juices. The heat intensifies the watermelon's natural sugars, creating a smoky depth that pairs beautifully with the salty bite of crumbly feta and the fresh zest of mint. It is an unexpected, refreshing appetizer that captures the essence of a Southern summer on a plate, offering a texture and flavor profile that will surprise and delight your guests.

Ingredients

• 1 small seedless watermelon, cut into 1-inch thick triangular wedges
• 2 tablespoons extra virgin olive oil
• 1 teaspoon flaky sea salt (like Maldon)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped or torn
• 2 tablespoons balsamic glaze (thick reduction)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start your Arteflame grill by building a medium-sized fire in the center using charcoal or wood. Allow the grill to heat up for about 15-20 minutes.
2. You want the flat cooktop to be hot, but not scorching. Aim for the outer edges of the cooktop where the heat is moderate (around 350°F to 400°F).
3. Wipe the cooktop down with a lightly oiled cloth to ensure a clean, non-stick surface.

Step 2: Prep the Watermelon

1. While the grill heats, slice your watermelon into wedges, leaving the rind on for easy handling.
2. Brush both sides of each watermelon wedge lightly with olive oil. This prevents sticking and helps achieve that beautiful golden sear.
3. Season the wedges lightly with a pinch of sea salt and black pepper. The salt helps draw out the sweetness.

Step 3: The Sear

1. Place the watermelon wedges directly onto the flat steel cooktop.
2. Grill for about 2 to 3 minutes on the first side. You are looking for distinct sear marks and a slight softening of the fruit, but the center should remain crisp.
3. Flip the wedges and grill for another 2 minutes on the other side.
4. Remove the watermelon from the grill immediately to prevent it from becoming mushy.

Step 4: Assembly and Serving

1. Arrange the warm grilled watermelon wedges on a serving platter.
2. While still warm, generously crumble the feta cheese over the top so it softens slightly against the fruit.
3. Drizzle the balsamic glaze in a zig-zag pattern over the platter.
4. Garnish with the fresh torn mint leaves and a final sprinkle of flaky sea salt. Serve immediately.

Tips

To master this recipe, the texture of the watermelon is paramount. When selecting your fruit at the market, look for a melon that feels heavy for its size and has a deep, hollow sound when tapped; this indicates juiciness. However, avoid watermelons that are over-ripe or mealy, as they will fall apart on the grill. The key to grilling fruit on the Arteflame is high heat and speed. You want to caramelize the sugars on the surface quickly without cooking the interior of the melon all the way through. If you cook it too long, the water structure collapses, and you lose that satisfying crunch. Finally, ensure you pat the surface of the melon slices dry with a paper towel before applying the oil; removing excess surface moisture guarantees a better sear rather than steaming the fruit.

Variations

While the classic Georgia combination of watermelon, feta, and mint is a crowd-pleaser, this recipe is incredibly versatile and adapts well to different flavor profiles. You can easily shift the dish from Mediterranean to spicy-sweet or savory depending on your main course. Experimenting with different herbs and cheeses allows you to customize the dish to your specific palate. Here are a few excellent variations to try on your Arteflame:

• Spicy Honey Kick: Drizzle with hot honey and add thin slices of jalapeño or a dusting of chili lime seasoning instead of balsamic.
• Caprese Style: Swap the feta for pearls of fresh mozzarella and replace the mint with fresh basil leaves.
• Citrus Zest: Add lime or lemon zest over the feta and swap the balsamic glaze for a citrus vinaigrette.
• Savory Bacon: Top the grilled melon with crispy crumbled bacon bits to contrast the sweetness.
• Nutty Crunch: Add toasted pine nuts or crushed pistachios for an added textural element.

Best pairings

Grilled watermelon is a bold flavor, so it needs to be paired with dishes that complement its sweet and smoky profile without overpowering it. It serves as an excellent palate cleanser between heavier meats. The acidity of the balsamic and the saltiness of the feta make it a perfect side dish for rich, fatty cuts of meat. For a complete summer feast, consider serving this alongside:

• Grilled Lamb Chops: The mint on the watermelon bridges the gap perfectly with lamb.
• Smoked Pork Ribs: The sweetness of the melon complements BBQ sauces and dry rubs.
• Crisp White Wines: A cold glass of Sauvignon Blanc or a dry Rosé cuts through the sweetness and refreshes the palate.
• Arugula Salad: Serve the wedges on a bed of peppery arugula for a more substantial salad course.

Conclusion

The Georgia Grilled Watermelon and Feta recipe is more than just a side dish; it is a conversation starter. It challenges the conventional idea of how fruit should be eaten and showcases the incredible versatility of your Arteflame grill. The juxtaposition of the cold, crisp center of the melon against the warm, smoky exterior creates a sensory experience that is undeniably addictive. Whether you are hosting a backyard barbecue or an elegant outdoor dinner, this dish brings color, vibrancy, and a burst of flavor to the table. Give it a try this weekend, and you might just find that grilled fruit becomes your new favorite summer tradition.