Watermelon, Blueberry And Prosciutto Salad
Watermelon, Blueberry And Prosciutto Salad
By John Scroggins Guest Contributor |
August 9, 2018 4:57 pm
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.”
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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
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
1
Mix basil, white wine vinegar, orange zest, orange juice, and oil in a small bowl; season with salt.
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.
John Scroggins
As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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