Prosciutto Watermelon Salad

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.

Ingredients

• 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

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.

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.

Method

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

COURSE: Lunch

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

INSTRUCTIONS 

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.

NOTES

Serve with crusty bread for a light lunch. 

NUTRITION

Calories: 496kcalCarbohydrates: 18gProtein: 17gFat: 41gSaturated Fat: 15gTrans Fat: 1gCholesterol: 78mgSodium: 894mgPotassium: 480mgFiber: 2gSugar: 11gVitamin A: 1382IU

Feta, Watermelon & Prosciutto Salad with Honey Vinaigrette

Prep:15 mins

Cook:0 mins

Total:15 mins

Servings:6 servings

Nutrition Facts (per serving)
179	Calories
9g	Fat
16g	Carbs
10g	Protein

(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.

Ingredients

• 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: 

1. Heat a small saute pan over medium heat. Add the sesame seeds to the hot, dry pan.
2. 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: 

1. In a large bowl, toss together the watermelon, prosciutto, and feta (or goat cheese). Place individual servings onto chilled salad plates.
2. In a small bowl, whisk together the honey, vinegar, and oil. Drizzle a tablespoon or two over each salad serving.
3. Sprinkle a little salt and black pepper on top of each salad. Just before serving, add a pinch of sesame seeds and mint leaves.

Recipe Variation

• 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.

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.

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

INGREDIENTS

• 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)

Dressing

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ¼–½ cup fruity olive oil
• 1 tbsp pink peppercorns
• zest of 1 lemon

METHOD

1. 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.
2. 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.
3. Lightly crush the pink peppercorns and add to the dressing. Finely grate over the lemon zest and mix together.
4. 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

Cuisine: American

Keyword: savory watermelon recipe, summer salads, watermelon salad recipe, whole30 salad

Prep Time: 5 minutes

Cook Time: 5 minutes

Servings: 4 servings

Calories: 222kcal

Ingredients

• 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

Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper

Instructions

• 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.

Nutrition Facts

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.

Notes

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!