Watermelon Salad With Black Olives And Basil
Image by Liza Schoenfein
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
15-Minute Black-Bean “Mujadara”
Iraqi Lamb Burgers With Mint Pesto
Coconut Sorbet With Summer Berries
Serves 6
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 schoenfein@forward.com or on Twitter, @LifeDeathDinner
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
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 the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO