Whether you're serving guests or just looking for a quick bite between meals, a snack plate always hits the spot. Try these ...

There is nothing like a watermelon salad with feta and mint in the summer. We found a sweet yellow watermelon and combined it ...

Arrange the melon squares on a platter. Dollop about 1 teaspoon of the whipped cheese on top of each piece of melon. Drizzle the dressing on top, and around the platter, ...

3 cups bite-size cubes of fresh watermelon; 8 ounces halloumi cheese or fresh buffalo mozzarella; 2 tablespoons extra-virgin olive oil, plus more to finish ...

To serve, arrange a quarter of melon, a portion of cheese and a helping of the salad on 4 individual plates. Season to taste with salt and coarsely crushed or ground black pepper. Sign each plate ...

Chill. Slice. Serve. That's the simplest, most wholesome way to eat watermelon, especially after working up a sweat. It is possible, however, to have your fill of raw watermelon.

Cut the melon in half lengthwise and cut each half into 3 lengthwise pieces. Put the strainer in one of the bowls. Cut the fruit away from the rind and use your fingers to remove the seeds ...

Here’s a delightful, nibble to pop in your mouth as you sip rosé on the backyard deck. This refreshing finger food makes the most of watermelon’s affinity with soft, fresh goat cheese. The ...

Our test cook’s salad ingredients included watermelon, mint, red onion and goat cheese (it turned out she needed only two of the 4-ounce packs to yield 1 1/2 cups).

Ingredients; 1 tablespoon unsalted butter; 1 tablespoon lavender buds; 1/4 cup mild honey; 1 ounce red wine vinegar; 1 tablespoon minced shallot; 3 ounces extra virgin olive oil ...