OKLAHOMA CITY (KFOR) – It is hot outside so you may find yourself reaching for a refreshing treat.

Watermelon and Spinach Salad:


  • 1 Triple S Watermelon, partly cut into cubes to equal 3 cups and remaining watermelon sliced for serving
  • 2 cups Scissortail Farms Baby Spinach
  • 2 cups Scissortail Farms Arugula
  • 1/2 cup red onion, chopped
  • 1/3 cup Scissortail Farms Mint, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon Roark Acres Honey
  • 1.2 teaspoon kosher salt
  • 2 tablespoons balsamic vinegar

In a large bowl, combine cubed watermelon, spinach, arugula, onion, mint, and feta. In a small bowl, whisk together olive oil, lime juice, honey, and salt.

Combine watermelon mixture with dressing. Serve on top of watermelon slices. Drizzle with additional balsamic vinegar.

Watermelon Agua Fresca


  • 1 medium Triple S Farms seedless watermelon
  • 1 tablespoon lime juice
  • 2-3 tablespoons Cheatwoods Honey
  • Ice cubes

Cut watermelon in half and remove the meat from the center. Cut into 2-inch pieces. 

In a blender, combine half of the watermelon and 1 cup cold water, and blend until smooth. Pour through a strainer into a pitcher; discard solids. Repeat with remaining watermelon and 1 cup cold water. You should have about 8-12 cups juice. Stir in lime juice and honey, and refrigerate for at least 1 hour. Serve well chilled over ice.