1 cup sugar
1/ 4 cup water
2 cups peeled, seeded and diced watermelon
1 cup lemon juice
1 quart carbonated water
In a medium saucepan over medium-high heat, combine the sugar and water. Stirring constantly, bring to a boil. Let cool ten minutes.
Meanwhile, place the watermelon and lemon juice in the container of a blender or food processor. Process until smooth. Pour through a fine-mesh sieve into a large pitcher. Discard any solids. Add the sugar syrup to the watermelon mixture, stirring to blend. Cover and refrigerate at least four hours.
When ready to serve, stir in the carbonated water. Serve immediately over ice.
Yield: 2 quarts
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
3 cups 2-inch cubes watermelon
1 cup crumbled feta cheese
1/2 red onion, sliced very thin
coarsely ground black pepper to taste
Direction Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use. Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.
East Nashville Farmers Market