This Prosciutto Watermelon Salad will be sure to impress and wow your guests next summer potluck. The bright, flavorful salad is sure to be lively and tasty as well as healthy. It’s time to spice up your summer with some watermelon salad. This recipe is great for new moms, busy people or anyone who wants to have a quick, yet tasty meal.
Watermelon and Prosciutto with Mint and Toasted Almonds
- ACTIVE TIME15 minutes
- TOTAL TIME15 minutes
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
- 4 Servings
- 2 tablespoons coarsely chopped almonds
- ½ cup coarsely chopped mint leaves
- ½ teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon olive oil
- Kosher salt
- 13-pound seedless watermelon, rind removed, cut into 1-inch pieces
- 2 tablespoons white wine vinegar
- 2 ounces thinly sliced prosciutto
Heat a small dry skillet and toast almonds, tossing often, until golden brown, about 5 minutes.
Mix almonds, mint, orange zest, orange juice, and oil in a small bowl; season with salt.
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.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 28 Dietary Fiber (g) 8 Total Sugars (g) 14 Protein (g) 2 Sodium (mg) 10
Watermelon Feta Salad With Balsamic Reduction
Summertime and the living is easy… If anyone asked me what summer tastes like, I would no doubt say, that it tastes like Watermelon and Feta Salad with Basil and sweet fruity balsamic reduction. With the addition of salty prosciutto and a slice of crusty bread, this salad is the ultimate summer lunch! You can also serve it as a light starter! It is the perfect sweet and savoury combination of flavours that just scream al fresco dining in the summertime!
Watermelon in Savoury Salad?
We make a couple of different salads that have watermelon as the star of the show. And every time Seb takes one of these salads to work, he says he gets some bizarre looks from colleagues. Watermelon in a savoury dish!? YES! It’s great!
It hasn’t been that long ago, 4-5 years ago, that we had our first Watermelon and Prosciutto Salad in the garden of my in-laws on a warm summer day. Ever since, we have this watermelon salad at least twice a month as soon as the weather starts to get warm. This salad is the best one: it is so incredibly refreshing, it is also lower in calories, but filling enough for lunch if served with some crusty Sourdough Bread.
OK, I may be a bit biased when I say that this watermelon feta salad with balsamic dressing is the best salad in the world. I am a huge watermelon fan to start with. I’ll go as far as to say that it is my favourite fruit and… the only fruit that can stand in place of a dessert on its own. But ever since I had it in a savoury salad, my mind was blown. The fresh and sweet watermelon is absolutely brilliant when paired with salty ingredients such as prosciutto and feta cheese. What is more, we scattered some toasted pine nuts and drizzled the lot with balsamic reduction.
Ingredients and Substitutes
- watermelon: choose a seedless watermelon that is ripe and sweet.
- cucumber: we used English cucumber, but any cucumber that doesn’t have tough or bitter skin will do.
- fresh herbs: mint and basil.
- olive oil: extra virgin
- feta: or replace feta with soft young goat’s cheese.
- prosciutto: optional. Skip it if you are catering for vegetarians. For extra texture and a salty hit, try frying prosciutto before adding it on top of your salad!
- pinenuts: toasted. Pinenuts can also be replaced with other buttery types of nuts like pecans or walnuts.
- balsamic glaze or see below if you want to make your own balsamic reduction.
Make the Watermelon Prosciutto Salad
Place pinenuts in a dry frying pan and toast until just starting to brown. Then tip the pinenuts into a bowl to prevent further browning and leave to cool down.
Cut your watermelon into chunks. It is, of course, best to use seedless watermelon, but if you can’t find one, just try and scrape out most of the seeds. Slice your cucumber into half rounds.
Place the watermelon, cucumber, prosciutto pieces, mint and basil in a large bowl and drizzle with olive oil and toss lightly to coat.
Alternatively, mix everything except for prosciutto. Fry the prosciutto until it crisps up and use it to top the watermelon basil salad for an extra texture and a hit of salty goodness.
Divide the watermelon prosciutto salad between two bowls. Crumble feta on top, scatter toasted pinenuts and drizzle with balsamic glaze just before serving.
Making Your Own Balsamic Glaze
You will need:
- 120 ml balsamic vinegar
- 1 tsp brown sugar
Pour balsamic vinegar into a small saucepan and add the sugar. Bring to a gentle boil, then reduce the heat to a minimum and slowly simmer for approx. 10 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.
Watermelon Feta Salad with Balsamic Reduction
Summertime and the living is easy… If anyone asked me what summer tastes like, I would no doubt say, that it tastes like Watermelon Feta Salad with lots of basil, mint and sweet fruity balsamic reduction glaze. With the addition of salty prosciutto and a slice of crusty bread, this salad is the ultimate summer lunch! You can also serve it as a light starter! It is the perfect sweet and savoury combination of flavours that just scream al fresco dining in the summertime!
PREP TIME: 15 mins
TOTAL TIME: 15 mins
CUISINE: American, European, Summer
SERVINGS: 2 portions
CALORIES: 496 kcal
INGREDIENTS MetricUS Customary 1x2x3x
- 400 g watermelon (prepared, skinless weight) chopped into chunks
- ½ cucumber sliced into half circles
- 15 g mint leaves roughly chopped, optional
- 10 g basil leaves roughly chopped
- 1 tbsp olive oil
- 100 g feta
- 75 g prosciutto optional, torn into small pieces
- 30 g pinenuts
- 1 tbsp balsamic glaze or see below if you want to make your own
For Home-Made Balsamic Glaze:
- 120 ml balsamic vinegar
- 1 tsp brown sugar
To Make the Salad:
- Place pinenuts in a dry frying pan and toast until just starting to brown. Then tip the pinenuts into a bowl to prevent further browning and leave to cool down.
- Place the watermelon, cucumber, prosciutto pieces, mint and basil in a large bowl and drizzle with olive oil and toss lightly to coat.
- Divide between two bowls. Crumble feta on top, scatter toasted pinenuts and drizzle with balsamic glaze just before serving.
If You’re Making Your Own Balsamic Glaze:
- Pour balsamic vinegar into a small saucepan and add the sugar. Bring to the boil, then reduce the heat to minimum and slowly simmer for 10 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.
Serve with crusty bread for a light lunch.
Calories: 496kcalCarbohydrates: 18gProtein: 17gFat: 41gSaturated Fat: 15gTrans Fat: 1gCholesterol: 78mgSodium: 894mgPotassium: 480mgFiber: 2gSugar: 11gVitamin A: 1382IU
Feta, Watermelon & Prosciutto Salad with Honey Vinaigrette
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Watermelon and feta cheese make a wonderful combination and are perfect in this light and refreshing salad. We’ve added prosciutto to the mix for some great savory, meaty flavor. The ham also adds a little saltiness to the dish, which is nice.
This watermelon salad recipe is finished with an easy to make a honey vinaigrette, toasted sesame seeds, and a little pinch of mint leaves. Lots of great flavors in this dish which makes a great side salad or even a light lunch by itself.
- 3 cups watermelon, seeded, cut into 1-inch cubes
- 1/4 pound prosciutto, thinly sliced, cut into 1-inch strips
- 4 ounces goat cheese, crumbled
- 3 tablespoons honey
- 2 tablespoons Champagne vinegar
- 1 tablespoon canola oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons toasted sesame seeds
- 2 small bunch fresh mint, stems removed, torn into small pieces
Steps to Make It
To toast sesame seeds:
- Heat a small saute pan over medium heat. Add the sesame seeds to the hot, dry pan.
- Cook, while tossing frequently, until you smell the toasted aroma and the seeds begin to take on a little color. Don’t toast too long, 3 to 4 minutes tops. Remove and let cool before using.
Prepare the salad:
- In a large bowl, toss together the watermelon, prosciutto, and feta (or goat cheese). Place individual servings onto chilled salad plates.
- In a small bowl, whisk together the honey, vinegar, and oil. Drizzle a tablespoon or two over each salad serving.
- Sprinkle a little salt and black pepper on top of each salad. Just before serving, add a pinch of sesame seeds and mint leaves.
- Use feta cheese instead of goat cheese.
- White vinegar is a good substitute for Champagne vinegar.
- Switch to your preferred neutral-flavored vegetable oil.
WATERMELON AND PROSCIUTTO SALAD WITH OREGANO LEMON VINAIGRETTE
NUMBER OF SERVINGS (YIELD): 6 cups
RECIPE LEVEL: Intermediate
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.
- 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
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.
Toss fruit mixture with dressing until evenly coated.
Top with reserved crispy prosciutto.
Preparation Time: 10 min
Cooking time: 5 min
Katrina Meynink’s watermelon, prosciutto and mint salad with pink peppercorn dressing
Make sure you don’t crush the spices too much – part of the goodness of this summery salad is the crunch of pink peppercorns.
Watermelon, prosciutto and mint salad
- 4 cups chopped watermelon
- 1 x 200g punnet cherry tomatoes, halved (sweet solanto or medley for colour)
- 1 cup Persian-style feta, the creamier the better
- ½–¾ cup mint leaves
- 150g prosciutto, at room temperature
- ¾ cup toasted almonds, roughly chopped (I used smoked almonds)
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ¼–½ cup fruity olive oil
- 1 tbsp pink peppercorns
- zest of 1 lemon
- Arrange the watermelon and tomatoes on a large serving platter. Crumble over the feta and scatter with mint leaves. Season with salt. Coarsely tear the prosciutto and place the pieces over the watermelon.
- Dry fry the cumin and coriander seeds until fragrant. Crush to a coarse texture in a mortar and pestle and add to a small bowl with the olive oil.
- Lightly crush the pink peppercorns and add to the dressing. Finely grate over the lemon zest and mix together.
- Scatter the toasted almonds over the salad, drizzle with pink peppercorn dressing and serve.
Serves 4-6 as a side
Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)
If you are looking for a healthy and refreshing summer appetizer, look no further than this Whole30 Watermelon Cucumber Salad with prosciutto, toasted pine nuts, and mint!
Course: Appetizer, Salad, Side Dish
Keyword: savory watermelon recipe, summer salads, watermelon salad recipe, whole30 salad
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 servings
- 1/4 cup pine nuts
- 3 cups seedless watermelon cubed
- 1.5 cups cucumber chopped
- 1/4 cup mint leaves roughly torn into pieces
- 2 oz prosciutto thinly sliced, nitrate free
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- Heat a dry pan over medium heat on the stove.
- Add the pine nuts and toast until golden and fragrant while stirring constantly, about 4-5 minutes.
- Combine watermelon, cucumber, and mint in a large bowl, then add the toasted pine nuts.
- Whisk the dressing in a separate bowl and pour over the salad. Gently toss together.
- Drape with prosciutto slices before serving.
Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)
Amount Per Serving (1 serving – makes 4)
Calories 222Calories from Fat 171
% Daily Value*
- Fat 19g – 29%
- Saturated Fat 3g – 19%
- Cholesterol 9mg – 3%
- Sodium 243mg – 11%
- Potassium 290mg – 8%
- Carbohydrates 12g – 4%
- Fiber 1g – 4%
- Sugar 8g – 9%
- Protein 4g – 8%
- Vitamin A 805IU – 16%
- Vitamin C 13.9mg – 17%
- Calcium 22mg – 2%
- Iron 1mg – 6%
* Percent Daily Values are based on a 2000 calorie diet.
If you want to make this ahead of time, you can chop the ingredients and toast the pines nuts the day before, as well and whisking the dressing together. Keep them separate and when you are ready to serve, toss everything together for best texture and freshness!