Grilled Watermelon with Jalapeño, Feta & Honey Drizzle

For years my friend Annie and I have played a pastime we call “Celebrity Friends.” It’s more of a lively conversation than a formal game: we pick celebrities we think we’d actually get along with and explain why they’d want to be friends with us too. No wishful thinking allowed—you have to justify both sides of the friendship.

For instance, I am Beyoncé’s biggest fan, but I’m realistic about how our personalities would mix. Beyoncé is focused and driven; I imagine conversations with her would revolve around work, workouts, or parenting Blue Ivy. That’s not my vibe—give me cocktails, naps, and candid confessions about my fear of children and dogs. So, as much as I adore her, we wouldn’t be besties. (If she ever asks to hang, consider this post rescinded.)
In my imagination, I’d pair well with John Krasinski (aka Jim from The Office) and a tipsy Jennifer Lawrence. John seems to have a dry, playful sense of humor that I relate to, and Jennifer’s unpredictability reminds me of my college self—fun and chaotic in the best way. Together we’d spend afternoons on the beach drinking margaritas and pulling harmless pranks.

Annie lives in San Francisco, so my roommate Logan often becomes my stand-in for these conversations. I’ve added variations over the years—“Which actor would play you in a movie?” or “If you were a musician, who would you be?” Logan’s answer to everything is invariably Justin Timberlake, which gets old fast. (Saying “he’s a badass” or “I was in a hot tub with him once” doesn’t count as a reason.)

To shake things up, I asked Logan, “If you were a food, what would you be?” After some thought, I decided I’d be Grilled Watermelon with Jalapeños, Feta and Honey.

That felt right. On my best days this dish is my culinary spirit: sweet at the core, with salty notes and a kick of heat. It looks elegant but is low-maintenance, perfect for both casual pool parties and polished summer gatherings. Bright, festive, and even better with margaritas—what’s not to love?

If you haven’t grilled watermelon yet, now is the time. I hadn’t tried it until recently, and it was a revelation. Brushing thick melon slices with a little olive oil, seasoning with salt and fresh ground pepper, and searing them on a very hot grill for a few minutes gives the fruit a subtle smoky depth that highlights and intensifies its sweetness. In about four minutes you elevate a basic summer staple into something remarkable.

It’s hard to fully describe how transformative it is—just try it and taste the difference.

Serve this grilled watermelon as a striking appetizer at a dinner party or as a refreshing side at a late-summer barbecue. It also makes a light lunch when served over baby arugula or a playful cocktail hour bite. As mentioned: it pairs exceptionally well with margaritas.

Logan says he’d be lean brisket if he were a food—“a badass meat, lean and beloved by everyone.” Naturally he compares that to Justin Timberlake.

Grilled Watermelon with Jalapeños, Feta and Honey: (Serves 4)

Ingredients:
2 1-inch rounds from a baby watermelon
½ tablespoon extra virgin olive oil
Kosher salt
Fresh ground pepper
½ lime, juiced
1 very small jalapeño, thinly sliced into rounds (seed it if you prefer less heat)
3 tablespoons fresh cilantro leaves
2 ounces crumbled queso fresco or feta
2 teaspoons honey

Preparing your Grilled Watermelon with Jalapeños, Feta and Honey:

– Slice two 1-inch rounds from the watermelon and cut each round into fourths.

– Brush both sides of the watermelon with olive oil and season with kosher salt and fresh ground pepper.

– Heat a grill or grill pan over medium-high. When hot, add the watermelon and cook about 2 minutes per side until clear grill marks form. Remove and let cool slightly.

– Arrange the grilled watermelon on a serving platter or individual plates and drizzle with lime juice.

– Sprinkle with sliced jalapeños and cilantro.

– Crumble the queso fresco or feta over the watermelon.

– Drizzle with honey and serve immediately.

You’ll love it.