From PEOPLE Magazine Click to enlarge
Hugh Acheson's

WATERMELON SALAD

The Georgia chef and author of A New Turn in the South serves up a summery salad with a kick

WATERMELON SALAD WITH FETA, ARUGULA & SERRANO CHILI VINAIGRETTE

Makes 4 servings

½ cup olive oil

1 to 2 serrano chilies, thinly sliced and divided

1 tbsp. freshly squeezed lime juice

1 tbsp. champagne vinegar

1 shallot, minced

1½ tsp. chopped fresh thyme

¾ tsp. kosher salt, divided

1 medium seedless watermelon, peeled

4 oz. baby arugula leaves

18 oz. block feta

1. Combine olive oil with half of chilies, next 4 ingredients and ¼ tsp. salt in a jar with tightly fitting lid; shake vigorously and set aside.

2. Cut watermelon into 16 3-in. squares approximately ¾-in. thick. Combine watermelon squares, arugula and remaining chilies in a large bowl. Toss gently with half of vinaigrette. Sprinkle with remaining salt.

3. Cut feta in 12 3-in. squares approximately ¼-in. thick. Divide arugula mixture among 4 plates. Stack 1 slice of melon and 1 slice of feta on top of greens. Repeat process using remaining melon and cheese slices. Garnish salads with dressed serrano slices and additional vinaigrette. Serve immediately. Dressing - which increases in spiciness during storage - may be refrigerated up to 10 days.

David Segal's

ICED TEAS

The cofounder of the DavidsTea stores shares some ways to add a fresh spin to a favorite summer beverage

MANGO ICED TEA

Makes 1 serving

Pour 1 cup boiling water over 1 tbsp. loose mango tea leaves in a small bowl. Cover and steep 4 to 7 minutes. Pour tea through a wire mesh strainer into an ice-filled (16-oz.) glass; discard tea leaves. Add agave nectar and more ice, if desired. Stir well before serving.

SPEARMINT TEA MOJITO

Makes 4 to 6 servings

Pour 2½ cups boiling water over 3 tbsp. dried spearmint leaves in a medium bowl; cover and steep 4 to 7 minutes. Strain tea through a wire mesh strainer into pitcher filled with ice cubes; discard tea leaves. Stir ½ cup rum, ½ cup fresh lime juice and ¼ to ½ cup agave nectar into tea mixture. Pour tea evenly into ice-filled (12-oz.) glasses. Garnish with fresh mint sprigs and lime wedges.

ICED TEA POP

Makes 1 serving

Pour ½ cup boiling water over 1½ to 2 tbsp. loose black tea leaves in a small bowl; cover and steep 4 to 7 minutes. Strain tea through a wire mesh strainer into a (16-oz.) glass; discard tea leaves. Whisk 2 tsp. agave nectar into tea, if desired. Top tea with 1 cup ice and 1 cup sparkling water. Swirl glass gently before serving.

"Our Mango Fruit Punch is my favorite summer flavor," says Segal.

Mango Fruit Punch Tea, $6.75 for 1.76 oz.; davidstea.com

Ina Garten's

PICNIC PICKS

The Barefoot Contessa shares her fave accessories for outdoor dining

MOOD LIGHTING

"These elegant lanterns light the way to the party and back!"

Amalfi Square Medium Lantern Polished Nickel, $65; rh.com

CLEAN UP

"Lavender towelettes are a great way to end a messy clambake."

Herban Essentials Towelettes, $18 for 20; elizabar.com

CHIC CARRYALL

"Instead of a clunky cooler, I use a pretty basket to carry everything."

French Market Basket, $40; simplepeace.com

Garten's line of frozen meals, Barefoot Contessa Sauté Dinners for Two, are now available in grocery stores.

COOL LINENS

"I use tablecloths for a picnic. They're easy to carry and launder."

Vintage Ticking Stripe Tablecloth, $69; potterybarn.com

PRETTY PAPERWARE

Garten loves to use these "gorgeous" disposable plates for mealtime.

Rose Grosgrain Paper Plates, $4.50-$6 a set; casparionline.com

SLEEK GLASSES

"These look expensive, but they're unbreakable."

Govino Stemless Wine Glasses, $12.95 for set of 4; cb2.com

  • Contributors:
  • CONTRIBUTORS Ana Calderone,
  • Catherine Kast,
  • Michelle Ward.