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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.
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Recipe - Stillwater Wine & Spirits
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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
  1. 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.
  2. Gently toss to coat; salt and pepper to taste.
  3. Serve immediately.
  4. 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
5 oz baby arugula
Not Available
4 cups cubed seedless watermelon
Not Available
3 oz sliced prosciutto cut into 1/2-inch pieces
Not Available
1 shallot, sliced
Not Available
1/2 cup pine nuts, toasted
Not Available
1/2 cup feta, crumbled
Not Available
1/4 cup bottled balsamic vinaigrette
Not Available

Directions

  1. 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.
  2. Gently toss to coat; salt and pepper to taste.
  3. Serve immediately.
  4. TIP: This recipe is easily doubled or tripled; it also looks beautiful layered in a glass bowl.