We love ways and mashing two amazing foods into one is like heaven. This sweet summertime fruit mixed with savory flavors will turn you into a “I will take the last slice” kind of person.

Here’s Cooking’s step-by-step recipe.

1 cup sliced red onion
3 tablespoons red wine vinegar
1-tablespoon sugar
1/4 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
1 (3/4-inch-thick) slice seedless watermelon (from a 9-inch-diameter watermelon)
1 ounce creamy blue cheese, crumbled (about 1/4 cup)
2 tablespoons coarsely chopped pecans, toasted
2 tablespoons small basil leaves


  1. Heat a grill or grill pan to medium-high heat.
  1. Combine onion, vinegar, sugar, and salt in a medium bowl; let stand 15 minutes or until onion is softened, tossing occasionally. Combine 2 teaspoons brining liquid and 2 teaspoons olive oil, stirring with a whisk. Drain onion, and discard remaining liquid.
  1. Brush olive oil mixture onto both sides of watermelon slice. Grill watermelon 3 to 4 minutes on each side, until well marked and juicy; place on a serving platter or cutting board. Top watermelon evenly with pickled onions, blue cheese, and pecans. Sprinkle with basil. Cut into 8 wedges.
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