Grilled Watermelon Caprese Salad

Recipe by: Jerry James Stone | Written July 18, 2015

Grilled fruit is one of my all time favorite summer treats. And this gorgeous Grilled Watermelon Caprese Salad is at the top of the list. It is easy to make, super tasty, and perfect for your next BBQ.

Learn more about Char-Broil’s infrared technology



5 pounds watermelon
1 pint heirloom cherry tomatoes
8 ounces fresh mozzarella
fresh basil
balsamic glaze
sea salt

Total Time:

15 minutes

10 minutes
5 minutes
6 servings 
Recipe Type:
  1. Take your watermelon and slice it into 1-inch rings. From there, cut it into triangles. 

    NOTE: NOTE: When picking out a watermelon, there is the number one thing you should look for... the yellow spot. If your watermelon does not have a yellow blemish on the skin, then it was picked way too soon.
  2. Try to remove as much excess juice from the slices as you can. I suggest patting it down with a paper towel. I do this right before grilling, and then I brush the watermelon with olive oil. 

  3. Grill the watermelon on high for 2-3 minutes, until it is seared. I'm using this brand new Char-Broil grill I got from Lowe's. I haven't had my own grill, well, forever. I am really loving it. 

    NOTE: Features of the Char-Broil Commercial Series Grills include the TRU-Infrared cooking system, which cooks evenly and uses 30% fuel. You know how I feel about waste! And that temperature control creates amazingly juicy food. Learn more about the grill at the end of this recipe.

  5. Slice up the cherry tomatoes by placing them between two plates, the top one upside down. And running your knife between the gap. 

  6. Add a watermelon slice, some cherry tomatoes, fresh basil, and fresh mozzarella to a plate. Drizzle all of it with balsamic glaze. 



Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe