It’s been a busy month of moving and starting the school year all over again. This weekend my knives and cutting boards miraculously emerged from boxes, and the internet is somehow up and running. Here is the first fresh from brooklyn post from my new home, also (conveniently so I would not have to rename this blog) in Brooklyn.

Tonight’s salad was served alongside greek burgers (let me know if you want that recipe, too), which are bursting with rich flavor. It is a light salad that freshens up a heavy meal. I love the balance of sweet watermelon with peppery radish. It also helps that this salad could not possibly be any easier. Although it is fall, this week’s CSA shipment included incredibly juicy yellow watermelon. No one is complaining…we are smiling as we to cling to the last flavors of summer as long as possible.

Both the greek burgers and this salad come from Cook’s Illustrated’s America’s Test Kitchen.

Ingredients:

4 cups cubed, seeded watermelon

1 cucumber, peeled, halved, seeded, and sliced

1 cup thinly sliced radishes (I used a mandoline)

1 tablespoon lime jice

1/4 cup chopped mint

Directions:

Combine all ingredients in a large bowl. Season with salt and pepper.

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