The Jew And The Carrot

Michelle Bernstein’s Watermelon Salad

By Michelle Bernstein

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Michelle Bernstein’s Watermelon Salad

Adapted from ‘Fried & True’ by Lee Schrager With Adeena Sussman

Ingredients

1 1-3/4-pound wedge watermelon, rind removed and cut into medium dice (about 4 cups)

2 large beefsteak tomatoes (1 1/4 pounds), seeded and cut into small dice (about 2 cups)

1 large English hothouse cucumber (3/4 pound), peeled and cut into small dice

1 cup crumbled feta cheese

2 tbsp torn dill, uncut

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 pinch garlic powder

1 pinch onion powder

Kosher salt and freshly ground black pepper, to taste

Directions

  1. In a large bowl combine the watermelon, tomato, cucumber, feta, and dill

  2. In a small bowl whisk the oil, vinegar, garlic powder and onion powder; season with salt and pepper to taste

  3. Drizzle half the vinaigrette over the salad and toss very gently

  4. Add the remaining dressing to taste and gently toss again


Permalink | | Share | Email | Print | Filed under: salad, fried chicken, watermelon

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