Mix This: Grilled Watermelon Salad with Microherbs and Smoked Salmon

May 16, 2017

Once summer hits, the first thing that comes to mind are all the beach trips that you’ve planned months in advance, but what annoyingly nags at the back of your mind is that you now have to switch up your diet to suit the weather. There’s no way soup will find its way onto your plate when the temperatures are up to 40˚C. Luckily, salads are a cool, easy to mix dish that you can turn to during the sweltering heat.

Our recipe for a grilled watermelon salad with your choice of microherbs and smoked salmon screams summer. When you’ve got the grill going, throw on a couple of watermelon slices to give it a bit of char for a deeper, more complex flavor. Toss in fresh, flavor-packed herbs to not only hit your nutritional needs for the day but also give contrast to the sweetness of the grilled watermelon. You can use different microherbs depending on your preferences and availability, but in this recipe, a vareity of rocket, mint, and microbeet were used. The smoked salmon adds much needed salty bite to the salad and its characteristic rich fatty flavor.

Preparing this salad is easy: aside from grilling the watermelon, most of the process is mixing everything together. The only heat that you’re going to encounter while mixing this salad is when you’re grilling the watermelon slices alongside your ribs and kebabs. Other than grilling, the rest of the procedures are simple enough for a beginner cook. Whether it’s summer or not, get your vegetable fix with this easy salad recipe.

Grilled Watermelon Salad with Microherbs and Smoked Salmon

Yield: 2 portions
Time: 30 minutes


  • 1 tbsp brown mustard
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • 1 tsp sugar
  • ⅓ cup olive oil
  • 1 tsp canola oil
  • 1 wedge watermelon, cut into 2cm triangles
  • 6 slices smoked salmon
  • 6 pcs cherry tomatoes, cut in half lengthwise
  • ½ pc spanish onion, minced very finely
  • 1 tbsp leek, finely sliced 
  • microherbs of choice
  • flaked salt, to taste
  • cracked pepper, to taste


  1. Mix mustard, lemon juice, salt and sugar together till smooth.
  2. Slowly whisk in oil till well combined and set aside. This will be the dressing.
  3. Heat up a grill pan and add some oil.
  4. Lay out watermelon on trays and season with salt.
  5. Once pan starts smoking, place watermelon on pan and leave on the presentation side till you have developed distinct grill marks. Once cooked, remove from pan and set aside.
  6. To plate, place watermelon on plate followed by some rolled smoked salmon slices
  7. Spoon some dressing over plate.
  8. Scatter cherry tomatoes, spanish onions, leek and microherbs on plate.
  9. Sprinkle with salt and freshly cracked pepper.
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

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