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.

Grilled Watermelon Salsa with Spicy Lime Tortilla Chips

Grilling enhances watermelon’s natural sweetness and gives it a smoky flavor that pairs nicely with the spicy kick of chipotle in this bright salsa.

For the salsa

• 4 tsp. extra-virgin olive oil
• 1/4 tsp. ground chipotle chile
• 1 1/2 lb. watermelon, sliced 3/4 inch thick
• Kosher salt
• 1 medium tomato, coarsely chopped
• 1/3 cup chopped English cucumber
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. chopped shallot
• 1/2 medium serrano, seeded and chopped
• 1 Tbs. fresh lime juice

For the chips

• 1 quart canola oil
• 15 5-inch corn tortillas
• 1 tsp. finely grated lime zest
• Kosher salt
• 1/8 tsp. ground cayenne

Make the salsa

Prepare a high gas or charcoal grill fire. In a small bowl, combine 1 tsp. of the olive oil with the ground chipotle. Brush the watermelon slices on both sides with the chipotle oil and sprinkle with 1/4 tsp. salt. Grill the watermelon until charred spots appear on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.


In a food processor, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano, and the remaining 3 tsp. olive oil. Pulse until the ingredients are mixed but still chunky. Transfer the salsa to a medium bowl and stir in the lime juice. Refrigerate to let the flavors meld, about 1 hour. Just before serving, season to taste with salt

Make the Chips

Heat the canola oil in a 10-inch straightsided skillet over medium-high heat. (You should have about 1/2 inch of oil.) Stack the tortillas and cut the stack into 6 wedges. In a small bowl, combine the lime zest with 1 1/2 tsp. salt. With your fingers, rub the salt and zest together until the salt is seasoned and the zest is broken into very small pieces. Stir in the cayenne.


To test the oil, add a small piece of tortilla. If it sizzles immediately, the oil is ready; if it sinks, wait another minute and test it again. When the oil is ready, add a handful of tortilla triangles (about 15) and cook until lightly browned and crisp, turning halfway through with a slotted spoon, 1 to 2 minutes. (If the tortillas seem to brown too quickly, reduce the heat.) Transfer the chips to a plate lined with paper towels and drain for 2 minutes. Put the warm chips in a clean paper bag, add 1/8 tsp. of the seasoned salt, close the bag, and shake gently. Season with more salt to taste. Repeat with the remaining tortillas. Serve the salsa with the chips.

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.

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 and Cress Salad with Grilled Shrimp and Hearts of Palm

Watermelon’s crunch and subtle sweetness provide a nice contrast to the savory, tender shrimp and hearts of palm. Ricotta salata (salted, pressed fresh ricotta) is similar to feta in texture but not as salty.

• 5 Tbs. extra-virgin olive oil
• 1 Tbs. Dijon mustard
• 2 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 8 oz. jumbo shrimp (21 to 25 per lb.), peeled and deveined, tails left intact
• 3 canned hearts of palm, drained and patted dry (about half a 14-oz. can)
• 1 Tbs. Champagne vinegar
• 1 tsp. minced shallot
• 6 oz. watercress or upland cress, separated into small sprigs, thicker stems trimmed
• 1/2 cup packed fresh basil, thinly sliced
• 12 oz. watermelon, thinly sliced into narrow wedges, rind removed, seeded if necessary
• 3 oz. ricotta salata, crumbled (about 3/4 cup)

Prepare a medium-high gas or charcoal grill fire. Meanwhile, in a medium bowl, whisk 1-1/2 Tbs. of the olive oil, 2 tsp. of the mustard, the lemon zest, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the shrimp in the marinade and let sit for about 10 minutes.


Thread the shrimp onto metal skewers. Toss the hearts of palm with 1/2 Tbs. of the olive oil and 1/4 tsp. each salt and pepper. Grill the shrimp and hearts of palm, flipping once, until they have nice grill marks and the shrimp are just cooked through, about 4 minutes total. When cool enough to handle, halve the hearts of palm lengthwise, and then cut crosswise into thirds. Remove the shrimp from the skewers.


In a small bowl, whisk the remaining 1 tsp. mustard with the vinegar, shallot, and 1/4 tsp. each salt and pepper. Whisk in the remaining 3 Tbs. olive oil in a thin stream. Add more salt and pepper to taste.


In a large bowl, toss the cress and basil with just enough of the dressing to lightly coat. Season to taste with salt. Divide the greens between 2 plates. Top with the watermelon wedges and drizzle lightly with the remaining dressing. Top with the hearts of palm, shrimp, and crumbled ricotta salata.

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.