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


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