Watermelon, Blueberry And Prosciutto Salad

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.

Watermelon, Blueberry And Prosciutto Salad

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.”

Ingredients

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

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.
  • 3 Top with prosciutto and crumbled feta.

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