Looking for something a little different for your cookout this weekend? I’ve compiled some fresh favorites.

I’m making my favorite slaw for this year’s 4th of July cookout. Jicama Slaw, recipe here.

You’ll find a great guest recipe here for Corn and Black Bean Salad.

And a fresh take on an old standby, Spring Potato Salad, recipe here.

Finally:

Watermelon-Cucumber Salad

I chose to use mint because it’s what I had handy, but I’ve seen it with basil or oregano and white wine vinegar instead of limejuice. For a spicier version, try limejuice and Pico de Gallo. 

• 4 cups cubed seedless watermelon
• 1 large cucumber, peeled and thinly sliced (if using unwaxed, no need to peel)
• 2 tbsp limejuice
• 1 tbsp olive oil
• mint leaves, torn into small pieces
• Pecorino Romano, feta or other similar cheese, cut into small chunks or crumbled

serving bowl

Add watermelon and cucumber to a serving bowl, drizzle with limejuice and oil, add mint leaves, then toss to combine. Refrigerate for 10-15 minutes, sprinkle with cheese just before serving cold.