Ingredients • 4 cups water, plus more to taste, divided
• 1/4 cup sugar
• 2 tablespoons honey
• 2 sprigs fresh rosemary
• 4 cups watermelon, chopped
• 1 cup fresh lemon juice or juice of 6 fresh lemons
Optional, for serving:
• fresh rosemary sprigs, to taste
• lemon wedges, to taste
Watermelon Feta Salad
3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes
Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
Gently stir in the watermelon and feta cheese to serve.
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon lime zest
Juice of one lime
4 cups seeded cubed watermelon
Greek-Style Watermelon Salad
Watermelon and Feta Salad
¼ cup extra-virgin olive oil
1½ tablespoons fresh lemon juice
Salt and freshly ground pepper
6 cups seeded or seedless watermelon chunks
½ small red onion, minced
2 tablespoons shredded parsley
8 to 10 Moroccan or other oil-cured black olives
2 to 3 ounces feta cheese, crumbled (about ½ to ¾ cup)
1. In a small bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Arrange the watermelon chunks on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.
NOTE: It is very pretty if you can mix red and yellow watermelon chunks.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.