Watermelon Israeli salad from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 57) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hummus im basar

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mint for cilantro, and sumac for za'atar.

  • TrishaCP on July 28, 2020

    This salad was very flavorful. I used za’atar but I think sumac may even be better. I did use the pepitas and they were a great addition with their crunch. Look forward to making this again.

  • Zosia on June 10, 2017

    I loved this twist on the standard, but very delicious, tomato-cucumber-herb salad. The watermelon added a little sweetness and was particularly delicious paired with the tomatoes. The only drawback is that it doesn't keep well because of the water content of the watermelon (I seeded the tomatoes and cucumbers). I toasted but forgot to add the pumpkin seeds......next time.

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