Michelle Bernstein’s Watermelon Salad
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
-
In a large bowl combine the watermelon, tomato, cucumber, feta, and dill
-
In a small bowl whisk the oil, vinegar, garlic powder and onion powder; season with salt and pepper to taste
-
Drizzle half the vinaigrette over the salad and toss very gently
-
Add the remaining dressing to taste and gently toss again
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO