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Watermelon and Prosciutto Salad with Oregano Lemon Vinaigrette

Number of servings (yield): 6 cups
Recipe Level: Intermediate

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.

Preparation Time: 10 min
Cooking time: 5 min

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