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 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.

Watermelon Mule

This summery riff on a Moscow Mule adds fresh watermelon purée to the classic combination of vodka, ginger beer, and lime. Ginger beer is similar to ginger ale, but has a more pungent, crisp flavor. 

• 
  
  3/4 cup seeded watermelon chunks
  
  


• 
  
  2  fl. oz. (1/4 cup) vodka
  
  


• 
  
  1  fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  1-1/2  fl. oz. (3 Tbs.) ginger beer
  
  


• 
  
  1  lime slice for garnish
  
  

Purée the watermelon in a food processor until smooth; strain. You should have 3 fl. oz (6 Tbs.) juice.

Pour the watermelon juice, vodka, and lime juice into a chilled cocktail shaker and fill with ice. Shake for about 10 seconds then pour into a Collins glass filled with ice. Top off with the ginger beer and garnish with the lime slice.

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 Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred 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 blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

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.

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.

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 and Tea Granita

On a hot summer night, few desserts are as welcome as a granita, a frozen mixture of water, sugar, fruit juice, and in this case, tea. For the best results, use only the reddest parts of the watermelon, not the paler flesh near the rind

• 
  
  1/4 vanilla bean
  
  


• 
  
  1 Tbs. good-quality loose black tea, such as English Breakfast
  
  


• 
  
  2/3 cup boiling water
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  3 cups puréed watermelon (from about 4 cups diced, seeded watermelon)
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  Sweetened whipped cream (optional)
  
  

Split the vanilla bean and scrape out the seeds. Put the vanilla seeds and tea in a small bowl (save the pod for another use). Add the boiling water and steep for 10 minutes. Add the sugar and stir gently to dissolve.


In a large bowl, combine the watermelon purée, lemon juice, and 1/4 tsp. salt. Strain the tea mixture into the watermelon mixture and stir to combine. Pour into a 9x9-inch metal baking pan, cover with plastic wrap, and freeze. After 1 hour, stir and scrape the mixture with a fork, repeating every 30 to 40 minutes, until the mixture has an icy shard-like consistency, about 3-1/2 hours total.


To serve, scrape the granita into chilled bowls, and top with a dollop of sweetened whipped cream (if using).

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.

Grilled Watermelon Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred 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 blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

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 Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred 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 blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

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.