Nothing tastes like summer more than watermelon. While it’s delicious as a chilled slice, you can get a lot more creative with it. Here are sweet and savory ideas for preparing your watermelon from local bartenders and chefs. —Kristen Wile

Watermelon and cucumber salad

Serves 6
By Mike Long, executive chef at The Asbury

Ingredients:

Lime dressing:
1/4 cup fresh lime juice (from about 2 large limes)
1 teaspoon Dijon mustard
Zest of 1 lime
Pinch chili powder (Aleppo or Urfa)
1/2 cup canola oil
1/4 cup extra virgin olive oil
Salt & black pepper to taste

Salad:
2 cups diced (or cubed) watermelon
2 cups chopped cucumber
1 to 2 radishes, shaved or thinly sliced
1 tablespoon minced shallot
1 1/2 teaspoons fresh chive
Salt to taste
1/2 cup crumbled goat feta (can substitute your favorite goat cheese or feta)
Micro greens or arugula (optional)

Fried okra:
3 cups canola oil
8-12 okra, cut down the middle length-wise
Cake flour, sifted
1 1/4 cup cold sparkling water
1 teaspoon baking soda
2 tablespoon cornstarch, sifted
2 cups cake flour, sifted
Pinch salt

To prepare the dressing:

1. Combine lime juice, mustard, lime zest and chili powder in a bowl and whisk together.
2. Slowly stream in canola and extra virgin olive oil, whisking constantly until combined.
3. Taste and adjust with salt. This can be done in advance, and will hold in the refrigerator.

To prepare the salad:

1. Combine watermelon, cucumber, radish, shallot and chive in a mixing bowl. Toss with lime dressing and chill.

To prepare the okra:

1. Preheat oil in a Dutch oven or fryer to 350 degrees. Dust the okra with cake flour to lightly coat.
2. Combine the baking soda, cornstarch, and cake flour in a bowl; add the sparkling water to the dry mix. Tempura batter will be thinner that most batters. (Keep the batter chilled after adding the water.)
3. Dip the flour-dusted okra in the tempura batter and gently drop into the oil. Cook for 2 to 4 minutes until golden brown. Remove and season with salt.

To serve:

1. Place your dressed watermelon and cucumber salad in a bowl, then crumble cheese over the top and add fried okra around the sides.
2. Garnish with your favorite micro greens or arugula, if desired.

Watermelon feta salad

Serves 8-10
By Brian Lorusso, bartender at Dogwood Southern Table

Ingredients:

One seedless watermelon, cut into large chunks
One container of high-quality feta cheese, crumbled
One pint of cherry tomatoes, halved
Half of a red onion, finely sliced
Leaves of one bunch of basil, julienned
Extra virgin olive oil
Balsamic vinegar

To prepare:

1. Combine watermelon, onions, and tomatoes, then arrange on a platter.
2. Sprinkle feta over top, then basil.
3. Drizzle with oil and vinegar.

Watermelon tart

Serves 4-8
By Brigitte Oger, owner and pastry chef of CraftCakesCLT

Ingredients:
1 whole watermelon, ripened
1 cup mascarpone, room temperature
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
Zest of one lemon
2 tablespoons pecans, chopped and toasted
1/4 cup dried figs, sliced
1/4 cup blueberries
3 leaves basil, chiffonade

To prepare the watermelon:

1. Rinse watermelon with cold water and remove any dirt or debris. Dry off melon with a kitchen towel.
2. Lay watermelon on its side and with a serrated or watermelon knife, slice 1-2 inch-thick discs of watermelon. The largest center disc will be what you use for this recipe; place it on a large platter. Reserve the other discs for multiplying this recipe or to eat at another time.

To prepare the mascarpone cream:

1. In a medium sized bowl, combine mascarpone, powdered sugar, and vanilla. Using a rubber spatula, gently fold the mixture together until evenly combined. Do not overmix, or mascarpone may begin to separate.

To assemble:

1. Spoon and spread the mascarpone cream over the watermelon disc evenly.
2. Sprinkle the lemon zest over the cream.
3. Evenly distribute the dried fig slices over top, then sprinkle with pecans and blueberries. Garnish with basil.
4. To serve, slice the tart into 4 large triangles or 8 small triangles.