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Watermelon & Prosciutto Salad Recipe


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. 


  • 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 


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.