The Ultimate Watermelon, Tomato, and Feta Salad

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination. Shop our farm stand vendors for your tomatoes and watermelon.  Stop by The Cheese People for their full flavored feta cheese.


  • 1 tablespoon olive oil, plus more
  • 1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices
  • 1 teaspoon kosher salt, divided
  • 4 multicolored heirloom tomatoes, thinly sliced
  • 1/2 teaspoon freshly ground black pepper, plus more
  • 6 ounces feta, thinly sliced (about 1 1/4 cups)


1.   Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.

2.   Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.

3.   Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.

4.   Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.

Recipe courtesy of Katherine Sacks, EPICURIOUS June 2017


Goat Cheese Crostini with Watermelon-Beet Salsa

Goat cheese from The Cheese People, golden beets from Twin Gardens, watermelon from Geneva Lakes and all the other goodies from the Market make this a spectacular appetizer for your next garden party.


  • 1 small golden beet, trimmed and peeled
  • 1/2 cup diced seedless watermelon
  • 1/4 cup chopped red onion
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 ounces soft goat cheese (about 1/3 cup)
  • 16 (1/4-ounce) slices diagonally cut whole-grain French bread baguette, toasted
  • 4 teaspoons olive oil
  • 2 tablespoons chopped fresh chives


1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice. Combine sliced beet, watermelon, onion, vinegar, sugar, salt, and pepper in a small bowl.

2. Spread about 1 teaspoon goat cheese onto each bread slice. Divide beet mixture evenly over bread slices. Drizzle each bread slice with 1/4 teaspoon oil; sprinkle evenly with chives.

Recipe Courtesy of Katie Barreira, Cooking Light

Waatermelon Rind Pickles

Watermelon Rind Pickles

According to Elton Brown of the Food Network, “This recipe for watermelon rind pickles is the finest thing you can do with a watermelon besides greasing it up and chasing it around the pool”.  Great as a side with grilled dishes or as salad tossed with crispy, crumbled bacon and served over greens.


  • Rind from a watermelon 5 pound watermelon, approximately 2 pounds
  • 1 cup apple cider vinegar
  • 1 cup water
  • 3/4 cup sugar
  • 2 ounces candied or crystalized ginger chunks (1/4 cup)
  • 4 teaspoons kosher salt
  • 1 teaspoon red pepper flake
  • 1 teaspoon allspice berries
  • 1 star anise pod


1.       Scoop out melon leaving about 1/4-1/2 inch of red flesh.

2.       Peel off outer green with vegetable peeler and then cut into 1-inch cubes.

3.       Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.

4.       Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.

5.       Refrigerate overnight and consume within a month. These pickles must be refrigerated.


Recipe courtesy of Alton Brown Food Network