Heirloom Tomato, Watermelon and Prosciutto Salad

  • Serves: Makes enough for two as a main course
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A fresh salad made from heirloom tomatoes and watermelon, with some prosciutto is so refreshing and easy to make when the weather starts turning warmer, and you don't feel like turning the oven on. I have adapted this recipe from Christi Lazar of @bazaarlazarr on Instagram. This is a very creative way to make these vegetables shine and to use up left-overs, rather than waste them! Christi took stock of her entire kitchen one night (imagine spices, jars, cans and the contents of my refrigerator strewn everywhere) in an effort to see what she was about to waste. The result, is this recipewhich contains the following kitchen finds:

  1. Leftover heirloom tomatoes;
  2. A watermelon that I never got around to cutting up;
  3. A red onion that I didn’t remember buying;
  4. Sliced prosciutto that I got for a recipe but never used.

Join us in our fight against food waste and learn more about creative ways to use ugly produce with our Ugly Produce is Beautiful Educational Campaign and on Instagram @UglyProduceIsBeautiful!

For the salad:

2 1/2 cups (400g) bite-sized chunks heirloom tomatoes
2 1/2 cups (400g) bite-sized chunks watermelon
3/4 cups (75g) thinly sliced red onion pieces
2 tablespoons loosely packed chopped fresh mint

2 ounces Proscuitto di Parma
1 tablespoon roughly chopped pistachio nuts
salt and pepper to taste
Mint leaves for garnish

For the vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon ground black pepper
1/8 teaspoons salt

For the 
1. In a bowl or close top container, combine the extra virgin olive oil, balsamic vinegar, crushed garlic, black pepper and salt.

2. If using a bowl, whisk ingredients together, if using a closed top container, shake and set aside.

For the salad:  
1. Place tomatoes and watermelon into a large salad bowl.

2. Add the sliced red onion and the chopped mint.

3. Add the entirety of your vinaigrette and toss ingredients together. 

4. Add salt and pepper to taste.

5. Sprinkle chopped pistachios over the top of the salad.

6. Roll up slices of prosciutto and place around top of salad.

7. Garnish with fresh mint.

8. Refrigerate for 20 - 30 minutes before serving.

Serve cold

Store any leftovers in an airtight container for a day or two.

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