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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