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.”
Ingredients
Citrus Vinaigrette
1/2 cupbaby basil leaves, coarsely chopped
2 tablespoonswhite wine vinegar
1/2 teaspoonorange zest, finely grated
2 tablespoonsfresh orange juice
1 tablespoonolive oil
To tastekosher salt
Salad
1 (2 pound)seedless watermelon, rind removed, cut into 1-inch pieces
1/2 cupfresh blueberries
2small watermelon radishes, sliced thin
4 cupsmixed baby greens, such as kale, arugula and spinach
To tastekosher salt
2 ouncesprosciutto, thinly sliced
4 ouncesfeta cheese, crumbled
Preparation
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.
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