Cookthink

This is adapted from a recipe we read about in The Food Section a couple of years ago. Their version was based on a similar salad served at The Hungry Cat in L.A. The sweet watermelon enhances the tomatoes' inherent sweetness. Salty feta and slightly bitter olive oil make this salad completely satisfying.

Watermelon Salad With Arugula, Ricotta Salata And Walnuts

In Orosei, bitter greens like arugula and dandelion grow alongside watermelons. The refreshing, cool sweetness of the watermelon and creamy ricotta salata is balanced by the peppery bitterness of the arugula and the crunch of the red onions and walnuts. Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.

Watermelon Pizza

Watermelon on pizza? Indeed. This surprising dish is all about a summer mix: a little hot, a little cold, a little over-the-top, a little convenience, all with minimal fuss. Read more about this recipe at the Washington Post.

Watermelon Basil Agua Fresca

Meaning "fresh water" in Spanish, agua fresca is a water-based drink infused with fruit. I love basil and watermelon together. The basil-infused simple syrup gave a herbal note to the drink that really cut the sweetness and made it extra refreshing. Read more about this recipe at Coconut & Lime.

Watermelon Berry Sorbet

Freezing and serving the sorbet in a hollowed-out watermelon makes a stunning presentation. If you have an electric knife, you can cut it into slices (hold the frozen watermelon under warm running water first). Read more about this recipe at the Washington Post.

Watermelon Gazpacho With Jicama

This simple, no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of heat, it’s just the thing to warm up the taste buds for whatever’s on the grill. This recipe comes from FoodieTots, and was the featured recipe for Root Source: Watermelon.

Tilapia Tacos With Watermelon Salsa

These tacos are best assembled the same day they will be served, but the red chili salt, watermelon salsa, chipotle crema and slaw can be prepared hours ahead. Use leftover chili salt on French fries, pork roast or grilled chicken. Read more about this recipe at the Washington Post.