Fabulous Freelancer Foodie Recipe: Grilled Watermelon Salsa

For a unique, refreshing take on a salsa that can be placed on the meat, fish, or poultry of your choice, try this grilled watermelon salsa recipe!

Note: this recipe is adapted from one by Chef Jon Ashton, as it appeared in the June 2, 2019 issue of Parade.


  • 1 ½ lb of watermelon
  • 2 tablespoons of extra virgin olive oil
  • ½ teaspoon of ground chili powder
  • 1 cup of cherry tomatoes
  • ½ cup of chopped cucumber
  • 1 tablespoons of chopped fresh cilantro
  • 1 tablespoon of chopped red onion
  • Half of a jalapeno pepper
  • 1 tablespoon of fresh lime juice
  • Kosher salt
  • Black pepper


  1. Cut the watermelon into slices that are about ¾ of an inch thick apiece.
  2. Combine 1 tablespoon of extra-virgin olive oil and ½ teaspoon of ground chili powder together in a small bowl.
  3. Brush the olive oil and chili powder mixture on both sides of each watermelon slice, then sprinkle on some kosher salt.
  4. Grill the watermelon slices for about 3 to 5 minutes on each side, or until grill marks noticeably form.
  5. Transfer the grilled watermelon slices to a cutting board, and when they’re cool, remove the seeds and the rinds, and chop the fruit itself.
  6. Combine 1 cup of chopped cherry tomatoes, the chopped watermelon, and ½ cup of chopped cucumber in a large bowl.
  7. Slowly add in 1 tablespoon of red onion, 2 tablespoons of chopped fresh cilantro, 1 tablespoon of extra-virgin olive oil, ½ of a chopped and seeded jalapeno pepper.
  8. Stir in 1 tablespoon of fresh lime juice.
  9. Refrigerate the entire mixture to allow the flavors time to meld.
  10. Season the mixture with a little salt and pepper just prior to serving.

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