Watermelon and Prosciutto Salad
Refreshing, salty, crisp and cool, this salad is more about assembling fresh ingredients than following the recipe to a T. Have cantaloupe on hand? Toss it in. Want to use pistachio’s instead of pine nuts? Go for it.
Recipe - Stillwater
Watermelon and Prosciutto Salad
Prep Time20 Minutes
Servings6
Cook Time30 Minutes
Ingredients
5 oz baby arugula
4 cups cubed seedless watermelon
3 oz sliced prosciutto cut into 1/2-inch pieces
1 shallot, sliced
1/2 cup pine nuts, toasted
1/2 cup feta, crumbled
1/4 cup bottled balsamic vinaigrette
Directions
- In a large salad bowl or mixing bowl, combined all ingredients. Alternatively, put arugula down on a large serving platter and arrange remaining ingredients over top in colorful piles.
- Gently toss to coat; salt and pepper to taste.
- Serve immediately.
- TIP: This recipe is easily doubled or tripled; it also looks beautiful layered in a glass bowl.
20 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Revol Greens Baby Arugula, 4 Ounce
$3.00 was $3.99$0.75/oz
Fiorucci Pre-Sliced Prosciutto, 3 Ounce
$6.99$2.33/oz
Essential Everyday Pine Nuts, 2 Ounce
$4.49$2.25/oz
Athenos Cheese, Feta, Traditional, Crumbled, 4 Ounce
$3.99$1.00/oz
Essential Everyday Dressing, Balsamic Vinaigrette, 16 Ounce
$2.29 was $3.19$0.14/oz
Directions
- In a large salad bowl or mixing bowl, combined all ingredients. Alternatively, put arugula down on a large serving platter and arrange remaining ingredients over top in colorful piles.
- Gently toss to coat; salt and pepper to taste.
- Serve immediately.
- TIP: This recipe is easily doubled or tripled; it also looks beautiful layered in a glass bowl.