Heirloom tomato salad with feta, pistachios, watermelon, and nigella seeds from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 156) by Joanne Chang

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Notes about this recipe

  • anya_sf on July 06, 2021

    I made a large, shareable version with less tomato, more watermelon, arugula instead of watercress, and pine nuts instead of pistachios, layering the arugula under the melon. Half the dressing was enough. Everyone loved this refreshing salad.

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