We Tested 4 Watermelon Salad Recipes From Famous Chefs — Our Favorite Is Perfectly Sweet and Spicy We found our new favorite cookout side. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including EatingWell Magazine, Southern Living, Fine Cooking, Real Simple, and Food & Wine. Follow him on Instagram. Food & Wine's Editorial Guidelines Published on August 11, 2026 Add Us On Close Credit: Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Prissy Lee Tom Colicchio’s Thai-style watermelon salad earned the top spot for its bold combination of sweet, spicy, savory, and acidic flavors, with thinly sliced radishes adding standout crunch.Each chef approached watermelon differently, using ingredients such as aged goat cheese, olives, herbs, tomatoes, and chiles to transform the fruit into a savory summer dish.The recipes ranged from quick 10-minute preparations to more elaborate salads, offering options well-suited for casual cookouts as well as elegant dinner parties. Sweet, juicy watermelon is synonymous with summer. It’s hard to resist eating a wedge of this crowd-pleaser (or to avoid making a joyful mess of it). But watermelon is also an incredible base for a savory salad, where fresh herbs, crisp vegetables, spicy peppers, and salty cheeses bring balance and complexity to its natural sweetness. Which savory flavors pair best with fresh, summery watermelon? To find out, we turned to the Food & Wine archives and tested watermelon salad recipes from Ana Sortun, Damarr Brown, Tom Colicchio, and Jacques Pépin. Our tasters prepared each, and we judged the finished dishes for flavor, balance, texture, and originality. We loved all of these recipes, but one caught our attention for its vibrant, memorable flavors. Winner: Tom Colicchio’s Thai-Style Radish and Watermelon Salad Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Prissy Lee Total time: 30 minutes 1991 F&W Best New Chef Tom Colicchio is the chef and owner of Crafted Hospitality, whose restaurants include Temple Court in New York City, Craftsteak in Las Vegas, and Small Batch on Long Island. He is the longtime head judge and executive producer of Top Chef, the author of several cookbooks, and an eight-time James Beard Award winner. Colicchio also cofounded the Independent Restaurant Coalition, advocating for restaurant industry issues in Washington, D.C. In 2001, he founded the influential, now-closed New York restaurant Craft, helping define ingredient-driven American fine dining. Colicchio’s Thai-Style Radish and Watermelon Salad brings together sweet fruit with spicy sambal oelek, savory fish sauce, bright lime juice, and peppery radishes. Our tasters agreed the result was remarkably cohesive, with layers of spice, umami, acidity, and crisp texture in every bite. Colicchio has called the radish the “unsung hero” of the vegetable world, and here peppery, crisp radishes are sliced thin and tossed with scallions, chiles, and lots of chunks of fresh watermelon. Everything is tossed in a lime-ginger dressing before being finished with fragrant mint and Thai basil. Thai-Style Radish and Watermelon Salad 30 mins Our tasters loved the big, bold flavors of this simple, well-balanced salad. The sambal contributes steady heat, while the fish sauce adds a pleasant rich umami flavor. One taster was surprised by how the fish sauce brought unexpected depth and savory complexity to the watermelon’s sweetness. But it was the thinly sliced radishes that our tasters found so incredibly refreshing, providing crisp contrast to the juicy bites of fruit. If you don’t love spice, you can certainly tone down the heat by adding just a teaspoon or two of sambal. The recipe yields enough to serve a crowd, making it an ideal side for summer cookouts. Tom Colicchio Talks ADHD, a Life-Changing Motorcycle Ride, and 25 Years of Craft Most balanced: Damarr Brown’s Watermelon-Cucumber Salad Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Prissy Lee Total time: 20 minutes 2022 F&W Best New Chef Damarr Brown is behind the Southern-informed cuisine at Virtue in Chicago. A protégé of chef Erick Williams, Brown draws on his family’s Southern roots and classical training to create dishes that honor tradition while showcasing seasonal ingredients and refined technique. Named the 2023 Emerging Chef by the James Beard Foundation, Brown also competed on Top Chef: Houston. Brown’s Watermelon-Cucumber Salad is loaded with fresh herbs and tangy aged goat cheese. The bright and tangy dressing is made with finely grated aged goat cheese, grated garlic, oregano, parsley, thyme, honey, red wine vinegar, lemon juice, olive oil, and a big pinch of crushed red pepper. Pressing the cucumber before slicing removes excess moisture, helping the finished dish stay crisp rather than watery. A final shower of shaved aged goat cheese and toasted sunflower kernels adds richness, crunch, and plenty of texture. Watermelon-Cucumber Salad 20 mins Our tasters loved the salad’s balanced flavors, especially the savory and herbaceous elements. The aged goat cheese adds unexpected tang and richness, and the toasted sunflower kernels lend a nice crunch. (There are a lot of textures here, and they all work so well together.) We also loved that the watermelon and cucumbers were cut into smaller pieces, making the salad relatively easy to transport. If you are looking for a watermelon salad for your next potluck, this might be the recipe to try. Damarr Brown's Guide to Chicago Most elegant: Jacques Pépin’s Watermelon Salad with Feta and Mint Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Prissy Lee Total time: 10 minutes Jacques Pépin is one of the world’s most influential chefs, celebrated for his career as a chef, cookbook author, television host, educator, and artist. Born in France, he trained in both humble and grand French kitchens before moving to the United States, where he authored more than 30 cookbooks, hosted acclaimed PBS cooking series, and inspired generations of home cooks with his approachable, technique-driven style. Pépin has received France’s highest civilian honor, the Légion d’Honneur, as well as numerous James Beard Awards, and continues to champion culinary education through the Jacques Pépin Foundation. Pépin’s elegant Watermelon Salad with Feta and Mint pairs the fruit with briny feta, kalamata olives, sweet onion, and plenty of fresh mint. His simple dressing of extra-virgin olive oil, fresh lemon juice, kosher salt, and a dash of Tabasco adds brightness and just enough heat to complement the watermelon without overpowering it. Pépin calls for using a melon baller to shape the watermelon into neat, bite-sized spheres, which makes this salad especially striking. You can skip this step and instead cut the melon into small pieces, but scooping out balls is worth the effort if you have time. (It’s especially rewarding if you’re preparing the dish for a dinner party or special occasion.) Watermelon Salad with Feta and Mint 10 mins Beyond the salad’s obvious visual appeal, our tasters loved the savory elements, like the salty feta cheese and kalamata olives. The salad recalls the classic pairing of watermelon and feta, but the addition of kalamata olives and a splash of Tabasco gives it greater savory depth and a subtle kick of heat. Our tasters found this recipe ideal for dinner parties: simple to prepare, stunning to look at, and delicious to eat. The Essential Magic of Jacques Pépin Easiest: Ana Sortun’s Watermelon and Tomato Salad with Spicy Feta Sauce Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Prissy Lee Total time: 10 minutes James Beard Award–winning chef, restaurateur, and cookbook author Ana Sortun is known for introducing the flavors of the Eastern Mediterranean to American diners through her acclaimed Cambridge, Massachusetts, restaurants, including Oleana, Sofra Bakery & Cafe, and Sarma. Named the James Beard Foundation’s Best Chef: Northeast in 2005, Sortun is celebrated for her produce-driven, spice-forward cooking inspired by the cuisines of Turkey and the broader Eastern Mediterranean. That fresh, ingredient-focused approach is on full display in her watermelon salad, which pairs peak-season produce with a creamy, spicy feta sauce. Watermelon and Tomato Salad with Spicy Feta Sauce Sortun’s Watermelon and Tomato Salad with Spicy Feta Sauce centers on a creamy accompaniment made with charred jalapeño, giving the dish a subtle smokiness and gentle heat. In the recipe, the sauce is served on the side, but we spread it over wedges of watermelon and halved grape tomatoes before scattering a handful of fresh basil leaves and splashing on more olive oil. The creamy feta sauce gives this otherwise simple salad its signature character, adding tangy, savory richness and subtle spice. A few tasters suggested finishing the dish with extra crumbled feta, but all agreed the salty dressing struck a pleasing balance with the sweet fruit. Yes, You Can Eat Watermelon Seeds — Here’s How to Turn Them Into a Crunchy Snack or Topping Final takeaways A great watermelon salad is often balanced with savory elements, like feta cheese, fresh herbs, and even a bit of hot pepper. All four recipes we tested offered a distinct perspective, from Mediterranean-inspired combinations of feta and olives to bold Thai flavors and creamy, chile-spiked dressings. Tom Colicchio’s Thai-Style Radish and Watermelon Salad ultimately earned our top spot for its cohesion, balance, and texture. Each recipe on this list, however, is delicious, interesting, and certainly worth your time. Although Colicchio’s recipe earned our top spot, we’d happily make all four recipes again. Explore more: Food Recipes Salads Fruit Salads Was this page helpful? Thanks for your feedback! Tell us why! Other Submit