It seems like a giant mountain of watermelon is jutting out the door of every grocery store. Just in time for the fine summer weather, this sweet red fruit is the perfect centerpiece for a truly delicious seasonal salad. Tossed together with savory elements like prosciutto and green onion, this recipe provides a full flavor profile that is perfect for a rad Portland summer.
It seems like a giant mountain of watermelon is jutting out the door of every grocery store. Just in time for the fine summer weather, this sweet red fruit is the perfect centerpiece for a truly delicious seasonal salad. Tossed together with savory elements like prosciutto and green onion, this recipe provides a full flavor profile that is perfect for a rad Portland summer.
This recipe can also be a juicy slaw to top any of your backyard grilling meats. Subtract the mixed greens and more finely chop all other ingredients before piling them onto your favorite burger.
Make this dish vegetarian by kicking out the prosciutto and replacing it with chopped bits of pan-fried veggie bacon. Smaller sized “personal” watermelons are prime for this dish.
Ingredients
1 3–4 lb. watermelon, cut into 1-inch cubes
1/4 lb. prosciutto, thinly sliced
1 bag mixed greens
1 large ripe tomato, diced
4 tbsp red wine vinegar
1 tsp balsamic vinegar
2 tsp honey or agave
2 stalks green onion, finely chopped
2 tbsp fresh basil, julienned
1/8 tsp paprika
1/2 tsp ground black pepper
Salt to taste
Whisk together balsamic vinegar, red wine vinegar, honey and paprika in a small bowl until well blended, then store in fridge for later.
Brown prosciutto in a small non-stick pan over medium-low heat for 4 minutes, then remove and set aside. Combine watermelon cubes, tomato, green onion and basil in a large bowl and toss lightly with vinegar dressing.
Place watermelon mixture on individual plates over a small bed of mixed greens and finish with a sprinkle of prosciutto, cracked black pepper and salt to taste.
Serve immediately and enjoy!
