Watermelon just screams summer. It’s cool, sweet and juicy texture makes it a perfect addition to salads! Here is two different ways to “WOW” at your next BBQ with everyone’s favorite summertime treat!

Ingredients:

  • 2 ½ cups watermelon cubed or use a melon baller for fun watermelon spheres
  • 1 cup blueberries
  • 1 small red onion (1/2 cup), diced
  • ½ cup green onions, diced
  • 4-6oz feta cheese (about ½ cups), crumbled
  • Balsamic reduction for garnish
  • For The Dressing
    • 1/3 cup champagne vinegar
    • Juice and zest of 1 lemon
    • 1 tablespoon honey
    • 1 1/3 cup extra virgin olive oil
    • Pinch of salt and pepper, to taste
    • Makes 1 ½ cups

Instructions:

  1. Place all ingredients into a blender (or a bowl) and blend or whisk until combined. This can be made ahead of time, store in an air tight container in the refrigerator.
  2. Gently toss ingredients with ½ cup of the dressing until evenly distributed
  3. Garnish with balsamic reduction Enjoy!!!

 

Watermelon, Basil and Mozzarella salad with crispy prosciutto cup

This is a spin on a classic caprese salad. The watermelon and blueberries are sweet and a bit tart while the creamy mozzarella and salty prosciutto pull this dish together into a fabulous salad combination!

Ingredients:

  • 1 ½ cup watermelon cubed or use a melon baller for fun watermelon spheres
  • 1 cup blueberries
  • 1 small red onion (1/2 cup) diced
  • ½ cup mini mozzarella balls
  • 1 tablespoon basil, chiffonade
  • Salt and pepper to taste
  • 16 slices of thin prosciutto
  • Balsamic reduction for garnish.

Instructions:

  1. Preheat electric oven to “Convection Broil” mode, setting 2, for about 3-5 minutes
  2.  Take a large cupcake/muffin pan and flip it over so the cup opening is facing your work surface. Gently mold prosciutto slices over the cups, using 4 slices per cup, making sure that the prosciutto covers the cup completely and reaches all the way down the cup. Place on the middle rack and cook for 4-6 minutes until the prosciutto is browned and crisp. Let the cups cool on the mold for 5 minutes then gently transfer to a cooking rack, making sure they continue to cool upside down.
  3. This is an optional step but oh, so worth it! (*You can also just dice up thicker slices of prosciutto and brown them up in a sauté pan until crispy.)
  4. Gently toss salad ingredients with ½ cup of the dressing until evenly distributed. Serve in the prosciutto cups and garnish with more basil and balsamic reduction.