Go Back

Grilled Watermelon Salsa

This unique twist on classic salsa is a fantastic way to incorporate the classic summer fruit! Giving the watermelon a sear on the grill brings out the sweetness and adds a delicious, smoky element.
Prep Time8 mins
Cook Time2 mins
Chilling Time4 hrs
Course: Appetizer
Cuisine: American
Servings: 8 servings
Author: The Kitchen Prep


  • 6 ½ inch thick slices of seedless watermelon or enough to make about 2 cups when rind is removed
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • 1 tablespoon finely chopped shallot or onion
  • 1 small jalapeño pepper seeds and ribs removed, finely chopped
  • ½ cup cucumber seeded and roughly chopped
  • 2 Roma or plum tomatoes roughly chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh lime juice and zest


  • Heat grill {or grill pan} to medium-high heat (about 400°F). Spray or brush the watermelon slices with olive oil to lightly coat. Sprinkle all slices with cayenne pepper and sea salt.
  • Place watermelon slices on grill, about 1-2 minute per side until light grill marks are visible. Remove and set aside to cool.
  • When watermelon is cool enough to handle, cut flesh from rind and cut into chunks.
  • In the bowl of a blender or food processor, add grilled watermelon, shallot, jalapeno, cucumber, tomato, cilantro, and lime juice. Pulse until slightly processed and combined, but still chunky.
  • Pour into a medium bowl and refrigerate 4 hours or overnight. (You can eat it right away, too, but the flavors develop when you let them sit and get cold.)