3 cups watermelon, cut into 1-1 ½ inch cubes, 1 cup cucumber, cut into 1-inch chunks, 1/2 cup cherry or grape tomatoes, halved ((or heirloom tomatoes, cut into bite-sized pieces)), 1/2 large ripe avocado, cut into 1/2-1 inch pieces ((optional)), 1-2 Tbsp finely chopped Calabrian peppers, 3-4 Tbsp Creamy Turmeric Mango Vinaigrette, 2-4 Tbsp chopped Marcona almonds ((or sub toasted slivered almonds*)), 2 pinches flaky sea salt*, 1-2 sheets roasted seaweed snacks*, crumbled ((plain/sea salt // optional)), Sesame seeds* ((optional))

2 organic watermelons, peeled & cut into chunks · 8 organic local heirloom tomatoes (various colors and sizes), cut up · 24 mint or basil leaves · 2 tablespoons red onion, sliced paper-thin · 4 tablespoons extra-virgin olive oil · 2 tablespoons white balsamic vinegar · Feta cheese, optional · Coarse sea salt, to taste · Pepper, to taste

1/4 medium red onion, thinly sliced (about 1/3 cup), 1 Persian cucumber, halved lengthwise, seeded, and thinly sliced crosswise, 2 pounds seedless watermelon (1/4 large), cut into 1/2-inch cubes (about 6 cups), 1 medium bunch fresh mint leaves, thinly sliced (about 1/3 cup), plus more for garnish, 6 ounces feta cheese (not crumbled), cut into 1/2-inch cubes (about 1 cup), 1 tablespoon finely grated zest of 1 medium lemon, 3 tablespoons freshly squeezed lemon juice, 2 tablespoons roasted, unsalted shelled pistachios, coarsely chopped, 2 tablespoons rice vinegar, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, Flaky salt

4 cups seedless watermelon cubes (about 1/2-inch), 2 cups baby arugula leaves (packed), 1 cup thinly sliced cucumber, ¼ cup thinly sliced red onion (see Notes), ¼ cup chopped fresh mint, ¼ cup lime juice (1-2 limes), freshly ground black pepper to taste (optional)

200 grams Watermelon cubes, 30 grams Pine Nuts, 1 Tbsp olive oil, 1 Tsp Lemon Juice, Salt and Pepper, 15 grams Fresh Basil, 50 grams Fresh rocket/arugula, 4 tbsp Balsamic Vinegar, 2 tbsp Honey, 30 grams Feta Cheese

1/4 c. extra-virgin olive oil, 2 tbsp. red wine vinegar, 1/2 tsp. kosher salt, 3 c. cubed seedless watermelon, 1 c. crumbled feta (about 6 oz.), 1 c. finely chopped cucumbers, 1/2 c. coarsely chopped fresh mint, plus more for serving, 1/2 c. thinly sliced red onion , Flaky sea salt (optional)

1 cup sliced red onion, cut lengthwise, 3 tablespoons lime juice, 15 cups cubed watermelon, 3 cups cubed English cucumber, 1 (8 ounce) package feta cheese, crumbled, 0.5 cup chopped fresh cilantro, cracked black pepper, sea salt

1 pound red watermelon, rind removed and cut into 1 1/2-inch chunks, 1 pound yellow watermelon, rind removed and cut into 1 1/2-inch chunks, 4 heirloom tomatoes, halved, 1 pint cherry tomatoes, halved, 2 tablespoon extra-virgin olive oil, 2 tablespoon white balsamic vinegar, 1/2 teaspoon salt, pinch of freshly ground black pepper, 2 tablespoon small, whole basil leaves, 4 ounce mild goat cheese, 1/4 cup chopped, unsalted cashews