As much as I love the now-classic watermelon salad — the ones with the feta and mint — I thought it was time for a change. In this dairy-free version, oil-cured olives provide the saltiness usually imparted by the cheese, and basil (try Thai basil, if you can find it) subs in for the mint.
Also on the Menu
2 tablespoons lime juice
2 tablespoons vegetable oil
Pinch of salt
6 cups cubed watermelon (about one three-pound watermelon)
2 Israeli cucumbers cut into thick chunks
1/3 cup chopped oil-cured black olives
½ cup basil leaves, shredded
1) Combine lime juice, oil and salt and set aside.
2) Add remaining ingredients to a large bowl, add toss with the dressing.
Liza Schoenfein is food editor of the Forward. Contact her at firstname.lastname@example.org or on Twitter, @LifeDeathDinner