Grilled Watermelon Salad

Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of sea or kosher salt, or more to taste
• Pinch of cayenne pepper; or more to taste
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a “sour” orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired,  and sprinkle with another pinch of cayenne.

Grilled Watermelon Salad

Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of sea or kosher salt, or more to taste
• Pinch of cayenne pepper; or more to taste
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a “sour” orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired,  and sprinkle with another pinch of cayenne.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 2 oz. lightly packed baby arugula (about 2 cups)
• 2 cups cherry tomatoes, halved
• 1-1/2 cups large-diced seedless watermelon
• 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
• 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
• 1/4 cup fresh basil leaves, torn
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Melons with Ginger Syrup

Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon.

• 1/4 cup granulated sugar
• 3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
• 8 cups mixed 3/4-inch melon cubes (from 5 to 8 lb. melon)
• Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

Combine the sugar with 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.

Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 2 oz. lightly packed baby arugula (about 2 cups)
• 2 cups cherry tomatoes, halved
• 1-1/2 cups large-diced seedless watermelon
• 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
• 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
• 1/4 cup fresh basil leaves, torn
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Watermelon, Heirloom Tomato and Feta Salad

Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.

• 2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces 
• 1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
• 2 Tbs. chopped fresh mint
• 6 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. red-wine vinegar
• Kosher salt
• 1/4 tsp. crushed red pepper flakes
• 8 oz. feta, cut into 3/4-inch pieces
• Coarse sea salt (optional)

Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.

Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.

Grilled Watermelon Salad

Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of sea or kosher salt, or more to taste
• Pinch of cayenne pepper; or more to taste
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a “sour” orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired,  and sprinkle with another pinch of cayenne.

Shochu Watermelon Lemonade

Shochu is a Japanese or Korean spirit typically distilled from barley, sweet potatoes, or rice. It has a light, slightly sweet, nutty flavor. You can substitute vodka, if you like.Searching for more refreshing beverages? Find what you're looking for in our Drinks and Entertaining Guide.

• 4 cups peeled, seeded, and cubed watermelon (from about 4-1/2 lb. unpeeled watermelon), plus thin wedges for garnish
• 3/4 cup fresh lemon juice (from 4 or 5 lemons), plus thin lemon slices for garnish
• 3/4 cup granulated sugar
• 1 cup shochu, chilled; more to taste

Purée the watermelon in a blender or food processor until smooth. Strain the purée through a fine sieve—you’ll need 2 cups of watermelon juice. In a large bowl or pitcher, mix the watermelon juice, lemon juice, sugar, shochu, and 4 cups water until the sugar is dissolved. Refrigerate until well chilled, at least 2 hours and up to 6 hours.

When ready to serve, add more shochu to taste, if necessary. Serve in tall glasses filled with ice, garnished with a slice of lemon and a wedge of watermelon.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 2 oz. lightly packed baby arugula (about 2 cups)
• 2 cups cherry tomatoes, halved
• 1-1/2 cups large-diced seedless watermelon
• 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
• 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
• 1/4 cup fresh basil leaves, torn
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Strawberry-Melon Sangria

Aperol, a bittersweet, orangy Italian liqueur similar to Campari, helps balance the sweetness of the strawberries, cantaloupe, and honey in this deep-red sangria, which was created by Kathy Casey of Kathy Casey Liquid Kitchen in Seattle. You can find Aperol at most liquor stores. Serve over ice, garnished with the fruit. Top off each glass with a splash of club soda.

• 1 750-ml bottle dry red wine, such as Chianti
• 2 fl. oz. (1/4 cup) Aperol
• 1 fl. oz. (2 Tbs.) Cointreau or other orange liqueur
• 1/4 cup honey
• 1 cup thinly sliced, hulled strawberries (about 8 medium berries)
• 1 cup small-diced, peeled, seeded cantaloupe (from 1/4 medium)
• 1 small lemon, thinly sliced crosswise and seeded
• Freshly grated nutmeg, for garnish

In a 2-1/2- to 3-quart pitcher, stir the wine, Aperol, Cointreau, and honey until well mixed. Add the strawberries and cantaloupe. Using a potato masher or large spoon, lightly crush the fruit to release some of its juice. Add the lemon slices and then refrigerate for at least 2 hours and up to 24 hours.

Serve over ice, garnished with the fruit and a sprinkle of nutmeg.

Grilled Watermelon Salad

Whoever thought of grilling watermelon? We did!  It’s unexpected and a real summertime crowd-pleaser.

• 1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
• 1/4 cup extra-virgin olive oil, plus extra for brushing the melon
• 3 tablespoons fresh lime juice (about 2 limes)
• Juice of 1 large navel orange
• Pinch of sea or kosher salt, or more to taste
• Pinch of cayenne pepper; or more to taste
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a “sour” orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired,  and sprinkle with another pinch of cayenne.

Watermelon, Heirloom Tomato and Feta Salad

Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.

• 2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces 
• 1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
• 2 Tbs. chopped fresh mint
• 6 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. red-wine vinegar
• Kosher salt
• 1/4 tsp. crushed red pepper flakes
• 8 oz. feta, cut into 3/4-inch pieces
• Coarse sea salt (optional)

Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.

Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.

Watermelon, Heirloom Tomato and Feta Salad

Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.

• 2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces 
• 1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
• 2 Tbs. chopped fresh mint
• 6 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. red-wine vinegar
• Kosher salt
• 1/4 tsp. crushed red pepper flakes
• 8 oz. feta, cut into 3/4-inch pieces
• Coarse sea salt (optional)

Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.

Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.

Watermelon Mojito

If a standard-issue mojito weren't refreshing enough, one with muddled watermelon in the minty mix shoots it right off the charts. Hot summer weekend, sun beginning to set, backyard, friends. You get the picture.

• 8 large sprigs of fresh mint
• 4 cups cubed seedless watermelon (3/4-inch cubes are perfect here)
• 1/2 cup Simple Syrup
• Ice cubes (you'll need about  2 quarts)
• 2 cups white rum (I like D'Aristi rum from Yucatan)
• 1/2 cup fresh lime juice
•  Sparkling water or club soda

Tip:

You need about 3 pounds of watermelon to yield the 4 cups of fruit you need for these drinks.

Set out eight tall 12-ounce glasses. Put the leaves stripped off a single sprig of mint into each glass--you'll need about 10 leaves for each drink--and top with 1/2  cup watermelon cubes. Divide the Simple Syrup among the glasses (1 Tbs. - 1/2 fl. oz. per glass). Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon, though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup--the more muddling, the fuller the flavors. Fill each glass with ice. Measure in the rum (1/4 cup - 2 fl. oz. per glass) and the lime juice (1 Tbs. - 1/2 fl. oz. per glass). Use a long-handle ice tea spoon to mix everything together. Top off each glass with a little sparkling water or soda and you're ready to serve.