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
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In a large bowl combine the watermelon, tomato, cucumber, feta, and dill
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In a small bowl whisk the oil, vinegar, garlic powder and onion powder; season with salt and pepper to taste
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Drizzle half the vinaigrette over the salad and toss very gently
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Add the remaining dressing to taste and gently toss again
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