Watermelon, Blueberry And Prosciutto Salad

By John Scroggins and Guest Contributor | August 9, 2018 4:57 pm

Prep Time

Cook Time

Serves

4 people

You know I’m a huge fan of fresh watermelon. This light and delicious salad, shared courtesy of Cambria Style 2018 Summer Issue (on stands now), incorporates fresh watermelon, blueberries and watermelon radishes, served on a bed of baby greens, and topped with prosciutto and feta cheese.

Written by Amanda Lecky with photography by Steve Henke.

Pairing recommendation, courtesy of Leslee Miller, Certified Sommelier of Amusée: Cava Brut Rosé “Nu Allongé.” “Sparkling rosé is delicious with a watermelon salad, especially one with cured meat. The juicy notes of fresh strawberry, melon, and tangerine make this bubbly rosé from Penedès, Spain, a refreshing complement.”

Citrus Vinaigrette

1/2 cup baby basil leaves, coarsely chopped
2 tablespoons white wine vinegar
1/2 teaspoon orange zest, finely grated
2 tablespoons fresh orange juice
1 tablespoon olive oil
To taste kosher salt

Salad

1 (2 pound) seedless watermelon, rind removed, cut into 1-inch pieces
1/2 cup fresh blueberries
2 small watermelon radishes, sliced thin
4 cups mixed baby greens, such as kale, arugula and spinach
To taste kosher salt
2 ounces prosciutto, thinly sliced
4 ounces feta cheese, crumbled

Vinaigrette

1 Mix basil, white wine vinegar, orange zest, orange juice, and oil in a small bowl; season with salt.

Salad

1 In a large bowl, combine watermelon, blueberries, radishes, and mixed baby greens.
2 Add vinaigrette; toss gently to combine. Season generously with salt. Transfer to a large serving platter.
3 Top with prosciutto and crumbled feta.