When it's blazing outside, the last thing you want is to stand by the stove. That's exactly why watermelon and melon become the main stars of the table this summer - and not as dessert, but in a savoury salad.

The reason is simple: these two fruits are over ninety percent water, which means they refresh you while they feed you. The juicy texture and the balance between sweet and sour pair incredibly well with salty ingredients - feta, mozzarella, prosciutto, olives. Add a little seasoning, a little olive oil, a few basil leaves, and you get a meal that looks like it came from a restaurant and doesn't need a single minute of cooking.

The classic is watermelon with feta and black olives - ready in fifteen minutes. If you want something smaller, watermelon with cucumber and chickpeas makes a light but filling meal. For a more committed version, melon goes beautifully with prosciutto and mozzarella, and the watermelon-and-melon combination with blue cheese is for those who want a stronger flavour.

The trick is in the contrasts: cold fruit against salty cheese, soft texture against a crunchy walnut or pecan. And while everyone chases expensive summer recipes, the answer sits in the fridge - one slice of watermelon, a bit of cheese and ten minutes. Sometimes the best summer meal is the laziest one.