Food

Michelle Bernstein’s Watermelon Salad

By Michelle Bernstein July 7, 2014

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

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.

This is a great time to support independent Jewish journalism, because every dollar goes twice as far.

— Rachel Fishman Feddersen, Publisher and CEO