This Made in Miami recipe from Executive Chef Michelle Bernstein combines tropical favors with Mediterranean flair for a refreshing summertime salad.

Watermelon & Tomato Salad with Feta and Olives

Ingredients [Serves 6]
4 cups seedless watermelon or regular, seeded watermelon, diced (½ inch)
(about one quarter of a medium)


2 large beefsteak tomatoes cut into 8 wedges each
2 cups 
¼ inch-thick diagonal slices peeled English (seedless hothouse) cucumbers


1 cup crumbled feta cheese, preferably French (about 4 ounces)


1 cup pitted Niçoise olives


2 tablespoons dill leaves


Red Wine Vinaigrette (see recipe below)

Put the watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. Drizzle with half the vinaigrette and toss gently, taking care not to break up the fruit and vegetables. Add more dressing if desired and toss again. (This salad can be made the night before you serve it and refrigerated, but in that case, don’t add the watermelon until ready to serve; refrigerate the watermelon separately. Let the salad and watermelon come to room temperature and toss together just before serving.) Divide among four to six salad plates and serve.

Red Wine Vinaigrette
2 tablespoons red wine vinegar


¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon za’atar (optional; can be found in Middle Eastern markets)
½ cup olive oil
Kosher 
salt and freshly ground pepper to taste

Put the vinegar, garlic powder, onion powder, oregano and za’atar in a small bowl. Whisk in the olive oil and season to taste with salt and pepper. The vinaigrette can be refrigerated in an airtight container for up to 3 days. ■