Watermelon and feta cheese make a wonderful combination and are perfect in this light and refreshing salad. We've added prosciutto to the mix for some great savory, meaty flavor. The ham also adds a little saltiness to the dish, which is nice.
This watermelon salad recipe is finished with an easy to make a honey vinaigrette, toasted sesame seeds, and a little pinch of mint leaves. Lots of great flavors in this dish which makes a great side salad or even a light lunch by itself.
- 3 cups watermelon (cubed about 1-inch, seeds removed)
- 1/4 pound prosciutto (sliced very thin and cut into 1-inch strips)
- 4 ounces goat cheese or feta cheese (crumbled)
- 3 tablespoons honey
- 2 tablespoons champagne vinegar (or white vinegar)
- 1 tablespoon canola oil (or other neutral flavored vegetable oil)
- Sea salt to taste
- Black pepper (freshly ground) to taste
- 2 tablespoons sesame seeds (toasted)
- 1 small bunch of fresh mint (torn into small pieces, stems removed)
To toast sesame seeds:
Heat a small saute pan over medium heat. Add the sesame seeds to the hot, dry pan.
Cook, while tossing frequently, until you smell the toasted aroma and the seeds begin to take on a little color. Don't toast too long, 3 to 4 minutes tops. Remove and let cool before using.
Prepare the salad:
In a large bowl, toss together the watermelon, prosciutto, and feta (or goat cheese). Place individual servings onto chilled salad plates.
In a small bowl, whisk together the honey, vinegar, and oil. Drizzle a tablespoon or two over each salad serving.
Sprinkle a little salt and black pepper on top of each salad. Just before serving, add a pinch of sesame seeds and mint leaves.