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Watermelon & Prosciutto Salad Recipe

Watermelon & Prosciutto Salad Recipe

Ingredients

  • ½ seedless watermelon, peeled and cut into ½-inch thick wedges
  • 2 bunches arugula, washed and dried
  • ½ bunch basil, picked and sliced
  • 1 pound thinly sliced prosciutto
  • ½ cup Sonoma County goat cheese
  • ¼ cup pistachios, toasted
  • Kosher salt and freshly ground black pepper
  • Quality extra-virgin olive oil, we use Dry Creek
  • Good quality balsamic vinegar

Directions

Set out 6 cold plates. Divide the melon among them. Top with a few arugula leaves and some basil. Top with pieces of prosciutto that you twist around to gain height. Sprinkle with the goat cheese and pistachios. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar.


Preparation

Step 1

Heat a small dry skillet and toast almonds, tossing often, until golden brown, about 5 minutes.

Step 2

Mix almonds, mint, orange zest, orange juice, and oil in a small bowl season with salt.

Step 3

Toss watermelon with vinegar in a large bowl season generously with salt. Transfer watermelon to a platter and drape prosciutto over top spoon almond mixture over.

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Watermelon & Prosciutto Salad Recipe - Recipes

Melon and prosciutto is such a refreshing summertime appetizer that I wondered if there was a way to make it entree-hearty without ruining its essential appeal. I did it by adding watermelon and feta cheese to the lineup. These two play together beautifully – the sweet watermelon and the salty feta hand in hand, so to speak. And the smoked paprika in the dressing pulls all the elements together. (If you don’t have time to track down the smoked paprika, you can substitute regular old sweet paprika from the supermarket.) This is a summertime dish, perfect for a picnic or for dinner at home, on those warm nights when you don’t want to turn on the stove.

Makes 4 servings
Hands-on time: about 15 minutes
Total preparation time: 15 minutes

Ingredients
1 1/2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika, sweet or hot
Kosher salt and freshly milled black pepper
5 tablespoons extra virgin olive oil
1/8 medium watermelon (about 2 pounds), peeled and cut into bite size cubes
1/2 medium cantaloupe, (about 1 1/2 pounds), peeled and cut into bite size cubes
fresh mint leaves
6 ounces feta or aged goat cheese, thinly sliced
4 ounces thinly sliced prosciutto

Directions
Whisk together the lime juice, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Slowly whisk in the oil.
Layer the melons, mint, feta cheese, and prosciutto decoratively in mason jars and drizzle each jar with some of the dressing.

How to pick a good watermelon:

1. Look the watermelon over.
You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

2.Lift it up.
The watermelon should be heavy for it’s size. Watermelon is 92% water, most of the weight is water.

3.Turn it over.
The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Watermelon facts:

  • It is cousins to cucumbers, pumpkins and squash.
  • By weight, watermelon is the most-consumed melon in the U.S., followed by cantaloupe and honeydew.
  • Early explorers used watermelons as canteens

Health Benefits:
Good source of Vitamin A, Vitamin B6, Vitamin C and potassium


Here are some tips to make your Watermelon Appetizers even easier to whip up and eat

  • Try and cut the watermelon cubes and other melon cubes to the same size.
  • Feel free to use store-bought melon balls instead – these Watermelon Skewers are all about making your life quick and easy.
  • You can use a toothpick to make smaller sized Melon Prosciutto Skewers.
  • You can use Parma ham if you prefer.
  • Feel free to whip this up as a salad instead of on skewers.

Keto Watermelon Feta Salad with Crispy Prosciutto

Keto Watermelon Feta Salad with Crispy Prosciutto Recipe – 4.5 net carbs! A low carb arugula tossed in a homemade balsamic vinaigrette, with watermelon, feta, crispy prosciutto and red onion. Paleo, gluten free, grain free, sugar free, clean eating, real food. Can be made Whole30 and dairy free!

Enjoying the last of summer salads before summer is over. And this keto watermelon feta salad with crispy prosciutto is one you must make while watermelons are still in the market!

It’s bright and refreshing, sweet and tangy. Everything you want on a hot day. And less than 4.5 net carbs!


Easy But Fancy Enough For Summer Get-Togethers

The best thing about this watermelon salad recipe is that not only is it a healthy, Whole30 salad that’s insanely delicious especially on a hot summer day, it’s super duper easy to make. I mean, it literally took me 15 minutes from start to finish.

However, the final result looks gorgeous and colorful enough that you can double or triple the recipe to serve at summer BBQs and get-togethers and everyone will be impressed! You can also prep the ingredients ahead of time, but I suggest tossing everything together right before serving for the best texture.


Watermelon, Blueberry And Prosciutto Salad

You know I’m a huge fan of fresh watermelon. This light and delicious salad, shared courtesy of Cambria Style 2018 Summer Issue (on stands now), incorporates fresh watermelon, blueberries and watermelon radishes, served on a bed of baby greens, and topped with prosciutto and feta cheese.

Written by Amanda Lecky with photography by Steve Henke.

Pairing recommendation, courtesy of Leslee Miller, Certified Sommelier of Amusée: Cava Brut Rosé “Nu Allongé.” “Sparkling rosé is delicious with a watermelon salad, especially one with cured meat. The juicy notes of fresh strawberry, melon, and tangerine make this bubbly rosé from Penedès, Spain, a refreshing complement.”


Watermelon and Prosciutto Salad with Oregano Lemon Vinaigrette

Crispy Prosciutto di Parma adds texture and savory flavor to this summery prosciutto salad featuring watermelon, fresh corn and oregano. This melding of flavors is sure to impress as a side dish at your next barbecue or dinner party. Complement the fresh ingredients in this prosciutto salad, by whipping up a batch of homemade iced tea or lemonade to serve alongside.

Ingredients
  • 4 slices prosciutto, chopped
  • 2 cups cubed - watermelon
  • 2 cups baby arugula
  • 1 cup fresh corn kernels
  • 1 cup heirloom grape tomatoes, halved lengthwise
  • 3 ounces feta, crumbled
  • Oregano Lemon Vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoons minced fresh oregano leaves
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
Instructions

In a large non-stick skillet over medium heat cook prosciutto until crispy. Set aside.

In a large bowl, combine watermelon, arugula, corn, tomatoes and feta.

In a small bowl whisk olive oil, lemon juice, oregano, lemon zest, kosher salt and sugar until blended.


Watermelon and Provolone Salad

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well for 4-5 days. Note that cooking time does not include chilling time.

2 cups watermelon (cut into 3/4 inch cubes)
1/2 small cucumber (peeled, seeded and diced)
1/2 ounce sliced prosciutto (cut into 1/4 inch squares)
5 large leaves fresh basil (minced)
fresh ground black pepper (to taste)
1 ounce sliced provolone cheese (cut into 1/4 inch squares)
1 Tbsp lemon juice


Place the watermelon, cucumber, prosciutto, basil, black pepper, cheese, and lemon juice in a bowl and fold together.


Melon and Prosciutto Salad

Every single place we’d visit on our Italy tripped served some version of a Melon and Prosciutto Salad or platter. It was my everything. The sweetness from the various melons with the saltiness from the prosciutto is a match made in heaven. (and, side note, one that I was very skeptical about at first) But now that I’m hooked, it’s here to stay! And it couldn’t be easier to make. It’s just a few simple ingredients! Predominately really really really good melon.

How do you buy really good melons you ask? Well, here’s the deal.

Cantaloupe – Smell the cantaloupe where the fruit was cut from it’s stem. It should smell very fragrant and sweet. If it doesn’t, move on to the next one!

Honeydew – First, make sure the honeydew is green!! We don’t want any grey-ish melons! You know that it’s ready to eat when you can hear the seeds rattling around when you shake it near your ear. And don’t be afraid to give it a gentle shake when there are other shoppers around, they can judge all they want, but at least you’re going to go home with a great piece of fruit!

So there ya go!! Get after this Melon and Prosciutto Salad situation and you won’t be disappointed!