Watermelon Feta Salad

Just as Shabbat provides us with a weekly rejuvenating and refreshing gift, so too does this incredible summer salad, perfect for a Shabbat appetizer on Friday night or a Saturday lunch. This recipe has been submitted by Sharsheret community partner, Chef Danny Corsun of the Culinary Judaics Academy. For more recipes and Jewish learning, visit www.culinaryjudaicsacademy.com.

WATERMELON FETA SALAD

Ingredients

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

1 cup minced red onion

1 tablespoon honey or agave

1/2 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

4 cups spinach/arugula

3 cups cubed watermelon

12 ounces feta cheese (optional)

1 cup mint leaves

1 small diced jalapeño or 1/2 tsp red pepper flakes

1 tsp of orange zest

Directions

1. Whisk together the orange juice, lemon juice, red onion, honey, salt, orange zest, and

pepper.

1. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within

an hour, store the vinaigrette covered in the refrigerator.

1. Place the spinach/arugula, watermelon, feta, jalapeño/red pepper flakes, and mint in a

large bowl.

1. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for

seasonings, finish with a drizzle of aged balsamic vinegar, and serve immediately.

Note: This recipe was printed with permission from Sharsheret, the Jewish breast cancer and ovarian cancer community. If you or someone you love has been impacted by breast or ovarian cancer, or have elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call 866-474-2774. Join the Sharsheret wine tasting event on June 13 at 7:30 p.m. PDT. Participants will enjoy a curated wine experience while supporting Sharsheret’s growth in the San Diego and Orange County regions.