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Against the large urban tavern - a new restaurant in the lakeside resort of Corus - gives the result of a friendly home for children in their salad grilled chicken $ 15, watermelon and feta cheese.

Best Grill & Bar in Steele Ave W., Alexei Posterniak grills slices of watermelon, drizzle with a dressing made ​​Greek, a blend of spices from the Middle East called za'atar and a balsamic reduction $ 9.

"People go crazy for my salad of watermelon, which is unusual," he says. "People eat fresh watermelon watermelon grilled, but not something they see every day."

He has shared a recipe. So has Lee, who wanted to add something “juicy and hydrating” to his summer menu and gravitated to watermelon.

For home cooks, there’s a kitchen gadget for everything, including slicing watermelons.

Kuhn Rikon now makes a serrated melon slicer that’s long and sharp enough to easily cut through thick melon skins. It’s also cutely coloured in red and green and comes with a safety sheath.

Algiers melon salad should not be complicated. A quick survey of recipes and chef shows the watermelon is likely to be combined with feta cheese and red onion, but that goes with tomatoes, oranges, basil, mint, parsley and cilantro. In general, dressed simply with a combination of extra virgin olive oil, balsamic vinegar and fresh lemon juice.

"This is food on the beach, or at least outdoors, on a hot day with the sun's rays without obstacles," writes Ottolenghi. "Reminds me of warm nights of sweat on the promenade in Tel Aviv, when everyone is enjoying the beer, loud music and often a heated conversation."