Watermelon & Prosciutto Salad Recipe

Watermelon & Prosciutto Salad Recipe
Staff Writer
Duskie & John

Duskie Estes and John Stewart

Duskie & John

This is our twist on the classic melon & prosciutto. John makes the best prosciutto ever. It just melts away in your mouth. — Duskie & John

Click here to see 5 New Ways to Try Watermelon. 

Ingredients

  • ½ seedless watermelon, peeled and cut into ½-inch thick wedges
  • 2 bunches arugula, washed and dried
  • ½ bunch basil, picked and sliced
  • 1 pound thinly sliced prosciutto
  • ½ cup Sonoma County goat cheese
  • ¼ cup pistachios, toasted
  • Kosher salt and freshly ground black pepper
  • Quality extra-virgin olive oil, we use Dry Creek 
  • Good quality balsamic vinegar 

Directions

Set out 6 cold plates. Divide the melon among them. Top with a few arugula leaves and some basil. Top with pieces of prosciutto that you twist around to gain height. Sprinkle with the goat cheese and pistachios. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar.

Watermelon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Watermelon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.