Grilled Watermelon Salad With Microwave Balsamic Glaze

Who knew your microwave could transform balsamic vinegar into a glossy glaze in minutes? This recipe pairs smoky-sweet grilled watermelon with a tangy-sweet glaze you’ll whip up faster than it takes to preheat an oven.

We’re talking juicy charred melon, peppery arugula, creamy cheese crumbles, and that sticky-sweet drizzle—all balanced like a circus acrobat on a tightrope. No fancy equipment, no endless simmering, just pure summer-on-a-plate energy.

Below, we’ll walk through grilling watermelon without sogginess, nailing the microwave glaze consistency, and customizing this salad for dietary needs or taste preferences.

What is Grilled Watermelon Salad?

Imagine summer’s juiciest fruit meeting your grill’s smoky kiss, then getting dressed up with peppery greens and a velvety balsamic drizzle. Grilled watermelon salad is the unicorn of summer sides—part savory, part sweet, 100% conversation starter at cookouts. We layer charred watermelon triangles with arugula, crumbled feta (or vegan alternatives), fresh mint, and our microwave magic balsamic glaze.

At Timmy’s 7th birthday pool party last August, Sarah refused to try it because “watermelon belongs in slices, not salads.” One tiny bite later? She stole three portions and declared it “fancy pool food.” Even skeptical kids can’t resist that sweet-smoky combo once they take the plunge.

What Does Grilled Watermelon Taste Like?

Raw watermelon? Sweet and watery. Grilled? Caramelized edges with a smoky depth that plays hide-and-seek with the fruit’s natural sugars. High heat transforms its texture from crisp to tender-firm while concentrating flavors—think candied tomato meets summer dusk. The Maillard reaction (that science-y browning process) gives it a savory edge perfect for balancing tangy dressings. For a delightful twist, consider adding grilled cinnamon peaches drizzled with a rich microwave caramel. This combination brings together the warmth of cinnamon and the sweetness of caramel, taking your grilling experience to a whole new level.

During that same party, Timmy described it as “s’mores meets salad.” Not entirely wrong! The balsamic glaze’s acidity cuts through richness while amplifying the melon’s complexity. It’s like your taste buds get front-row seats to a flavor fireworks show—sweet, smoky, tangy, fresh all at once.

Ready to pick your watermelon and fire up the grill? Let’s break down exactly what you’ll need…

Ingredients for Grilled Watermelon Salad With Microwave Balsamic Glaze

Let’s raid your kitchen! You’ll need 6 core components for this salad. We’ll talk swaps for dietary needs and pro tips to avoid last-minute grocery sprints.

Watermelon Selection and Preparation

Pick a seedless watermelon weighing 5-7 lbs—it should feel heavy with a buttery-yellow ground spot. Cut it into 1-inch thick triangles. Thicker slices survive grilling better than dainty slivers. Pro tip: Blot cut sides with paper towels to remove excess juice (soggy melon = sad grill marks).

Arugula Substitutes (Spinach, Mixed Greens)

No arugula? No panic. Baby spinach offers milder pepperiness while mixed greens add texture variety. At my cousin’s BBQ last summer, we used kale massaged with lemon juice—it added crunch without overpowering. Bitter greens like radicchio? Save those for Caesar salads.

Cheese Alternatives (Vegan Feta, Goat Cheese)

Salty feta crumbles contrast the melon’s sweetness beautifully. For vegans, Violife’s Greek White Block mimics that tangy bite. Goat cheese? Crumble it cold—it’ll soften slightly against warm watermelon. Avoid pre-shredded cheeses—their anti-caking agents mute flavors.

Microwave-safe Balsamic Glaze Components

Grab these:

• 1 cup balsamic vinegar (aged 5+ years for depth)
• 2 tbsp honey or maple syrup
• 1 tsp cornstarch + 1 tbsp water (slurry)

Use a 4-cup Pyrex measuring cup—its spout makes drizzling idiot-proof, especially for microwaving balsamic glaze. Metal bowls? Microwave says “nope.”

Also See: Pineapple Whip Dessert (Microwave Soft Serve) in Minutes

How to Make Microwave Balsamic Glaze

Forget 30-minute stovetop reductions. Your microwave crafts glossy glaze in 5 minutes flat. Science magic? Basically. Interestingly, similar techniques can be applied to watercolor paints. Microwaving watercolor paints can create unique art effects that elevate your creative projects.

Step-by-step Microwave Instructions

1. Whisk vinegar + sweetener in microwave-safe bowl.
2. Microwave 2 minutes on high (1000W). It’ll bubble aggressively—no fear!
3. Stir in cornstarch slurry. Microwave 1 minute. Stir. Repeat until syrup clings to your spoon.

Watch for volcanic bubbles—pause and stir every 30 seconds after minute 3. Burnt glaze smells like regret.

Using Cornstarch As a Thickener

Cornstarch prevents your glaze from becoming a sticky tar. Ratio matters: 1 tsp cornstarch per 1 cup liquid. Mix slurry separately first—dumping dry starch into hot vinegar makes lumpy lava.

Adjusting Sweetness and Acidity

Too tart? Add ½ tsp honey increments. Too sweet? Squeeze in lemon juice drops. At my first attempt, I overdid the honey—a splash of apple cider vinegar saved the batch. Taste post-thickening—flavors concentrate as it cools. If you ever find honey crystallized, heating it in the microwave can quickly restore its smooth texture. Just be cautious with the heating time to avoid overheating.

Also See: Microwave Melty Strawberry Milk Cookies in Minutes!

Grilling Watermelon for Salad

Grill marks aren’t just for show—they create flavor craters that trap dressing. But one misstep, and you’ve got melon mush. Let’s avoid that.

Cutting Techniques for Optimal Caramelization

Slice watermelon into 1-inch thick triangles with rinds attached. Rind = built-in handle for flipping. Score flesh lightly in crosshatch patterns—more edges = more browning. Blot again! Moisture is the enemy of sear. To achieve a similar dried effect, dry orange slices in the microwave offer a quick and easy method. This technique can create delicious snacks or beautiful garnishes for drinks.

Grill Temperature and Timing Tips

Heat grill to 450°F (high). Oil grates. Grill 2-3 minutes per side. Look for distinct char lines—watermelon won’t brown evenly like meat. Flip once only—overhandling causes breakage. For a different take on grilling, consider trying grilled avocado halves that are microwave charred for a unique flavor and texture. This method can enhance the creamy consistency of the avocado while adding a delightful smoky taste.

Avoiding Soggy or Overcooked Watermelon

Undercooked? Rubbery. Overcooked? Mushy. The sweet spot: grill until flesh turns slightly translucent at edges. Use a timer—distracted grillers create watermelon jerky. If pieces collapse when lifted, they’re done. For a delightful twist, consider trying caramelized pineapple delight, which can be easily made in the microwave for a quick treat. The microwave grilling method enhances the pineapple’s natural sweetness, creating a deliciously caramelized topping for desserts or snacks.

With your glaze glistening and watermelon grilled, let’s assemble this masterpiece…

Assembling the Grilled Watermelon Salad

This is where we turn ingredients into art. Layer with purpose—you want every forkful to deliver sweet, smoky, tangy, and creamy notes in harmony. At our neighborhood potluck, Jake stacked everything like Jenga blocks. Delicious? Yes. Photogenic? Let’s just say it won “most creative” but not “neatest.”

Layering Greens, Cheese, and Herbs

Start with arugula as your base—its peppery zing cuts through richness. Scatter cheese crumbles next (we’re team feta here). Fresh mint leaves go on last—their brightness pops against warm watermelon. Pro tip: Toss greens with a whisper of olive oil first to prevent wilting.

Grilled watermelon should be placed rind-side down like little flavor pyramids. Gently press them into the cheese so they anchor the salad. My sister once arranged them in a sunburst pattern—it looked stunning until her toddler “redecorated” with fistfuls of basil. For a refreshing twist, consider incorporating watermelon feta salad cups with a sweet balsamic drizzle that you can quickly prepare in the microwave.

Drizzling Balsamic Glaze Evenly

Hold your spoon 8-10 inches above the salad—gravity helps distribute the glaze without drowning components. Zigzag motion > pouring. For precision, use a squeeze bottle. At 220°F, glaze thickens as it cools. Drizzle immediately after microwaving for optimal flow, especially over delicate salads like Caprese or grilled watermelon salad.

Last summer, I glazed one slice per guest…until Uncle Bob drenched his portion into a balsamic swamp. Now we serve extra glaze on the side. Learn from our mistakes!

Ingredient Substitutes and Variations

Allergies? Preferences? We’ve got hacks. This salad morphs easier than a chameleon at a rainbow convention.

Dairy-free or Vegan Adaptations

Swap feta for crumbled tofu marinated in lemon juice + nutritional yeast. For creaminess without cheese, mash avocado into the arugula. Our vegan friend Mia swears by adding toasted pumpkin seeds—they mimic feta’s saltiness with crunch. For a quick and tasty dish, try preparing a microwave tofu recipe that showcases these ingredients perfectly.

Alternative Dressings and Toppings

Bored of balsamic? Try these:

• Blend microwaved glaze with blended strawberries (1/4 cup) for fruity tang
• Swap glaze with lime zest + chili powder for Mexican flair
• Top with quick-pickled onions (soak sliced red onions in 1:1 vinegar/water for 15 mins)

Toasted pine nuts or candied pecans add texture chaos we adore. Avoid croutons—they compete with watermelon’s crunch. Toasting or roasting nuts like pecans and walnuts in the microwave can create enhanced flavors and crunch. This method is quick and simple, providing a delicious addition to salads or snacks.

How to Store Grilled Watermelon Salad

Leftovers? Rare, but possible. Store components separately unless you enjoy soggy greens and deflated melon balloons. We learned this after refrigerating an assembled salad overnight—it wept more than a rom-com protagonist.

Separating Components for Freshness

Keep grilled watermelon in an airtight container for up to 2 days. Greens + herbs go in a produce bag with a dry paper towel. Cheese stays crumbled in its own tub. Glaze? Room temp = 3 hours, fridge = 2 weeks. Re-mix if it sugars over.

Reheating Glaze Without Over-thickening

Microwave glaze in 15-second bursts with 1 tsp water per ¼ cup. Stir vigorously between zaps. 160°F is the sweet spot—hot enough to drizzle, cool enough not to melt cheese. Over-thickened? Whisk in hot water ½ tsp at a time until salvageable. When melting cheese, a similar technique can be quite effective. Just be sure to keep an eye on the temperature to avoid turning it into a rubbery mess.

Now that you’re a storage pro, let’s tackle common mistakes (and how to fix that too-sweet glaze disaster).

Now It’s Your Turn to Grill & Drizzle!

We’ve walked through every step from selecting the perfect watermelon to nailing that glossy microwave balsamic glaze. The contrast of smoky grilled fruit against peppery arugula and tangy cheese creates a flavor explosion that’ll make this your go-to summer salad.

Don’t be shy with the glaze—those caramelized notes take this from good to “when’s the next BBQ?” worthy. Try it tonight and watch how quickly those sweet-savory slices disappear!