Crispy Prosciutto di Parma adds texture and savory flavor to this summery prosciutto salad featuring watermelon, fresh corn and oregano. This melding of flavors is sure to impress as a side dish at your next barbecue or dinner party. Complement the fresh ingredients in this prosciutto salad, by whipping up a batch of homemade iced tea or lemonade to serve alongside.
- 4 slices prosciutto, chopped
- 2 cups cubed - watermelon
- 2 cups baby arugula
- 1 cup fresh corn kernels
- 1 cup heirloom grape tomatoes, halved lengthwise
- 3 ounces feta, crumbled
- Oregano Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoons minced fresh oregano leaves
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
In a large non-stick skillet over medium heat cook prosciutto until crispy. Set aside.
In a large bowl, combine watermelon, arugula, corn, tomatoes and feta.
In a small bowl whisk olive oil, lemon juice, oregano, lemon zest, kosher salt and sugar until blended.
Toss fruit mixture with dressing until evenly coated.
Top with reserved crispy prosciutto.
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