If summer has a taste (and it does, of course), it has to be freshly cubed watermelon. Cool, crisp, melt-on-your-tongue morsels of sweet, juicy fruit. There’s really nothing that screams “fun in the sun” more than that.
If You’re Not Eating Savory Watermelon Dishes, You’re Missing Out
Complete Summer CookbookReady to take the party outside? This book is designed to keep you and your kitchen cool, with make-ahead meals best served cold (or at room temp), fix-and-forget recipes that won't heat up the kitchen, and lots more.
But while watermelon is perfectly delicious all on its own, it’s truly revolutionized in savory recipes that transport this summer fruit from a sweet and refreshing snack to a funky, spicy, and completely unexpected summer centerpiece.
Here are a few delicious salads that celebrate watermelon in all its savory glory.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
This ultrasummery salad tosses watermelon with sweet and vinegary shallots and chunks of salt-and-pepper-seasoned mozzarella to create a true jamboree of flavor. Don’t let the sugared watermelon in this recipe fool you, though: The fruit sits covered in granulated sugar to ensure that it drains its juices but remains crisp and deliciously juicy in the salad.
Watermelon-Tomato SaladThey’re neighbors in the garden—could they be friends on the plate?
Watermelon Salad with Cotija and Serrano Chiles
Even though large chunks of watermelon benefit the intensely flavorful dressing that coats this tart and spicy salad, they don’t water it down. Mixing with the assertive flavors of lime juice, scallions, serrano chiles, and fresh cilantro, watermelon perfectly balances against the indulgent creaminess of pepitas and cotija cheese, which all stick to one another in the perfect bite this salad promises.
Watermelon Salad with Cotija and Serrano ChilesPairing sweet, luscious melon with salty, savory elements is nothing new—it's how you do it that can make all the difference.
Watermelon-Feta Fresh Corn Salad
In this recipe, in order to drain the watermelon of its abundant juices, Cook’s Country test cooks used salt rather than sugar to extract moisture from both this summer fruit and the cucumber used alongside it. Tossed with fresh corn kernels straight from the cob, this salty salad will have you questioning why you’ve never tried savory watermelon in the first place.