watermelon-feta-salad
Watermelon Mint Salad with Mint
The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and desired serving.
INGREDIENTS
_ 1/2 cup chopped red onion
_ 4-6 limes, depending on size, 1/2 cup lime juice
_ One quarter of a medium sized watermelon
_ 1/2 cup crumbled feta cheese
_ 1/2 cup fresh mint leaves, chopped
_ 1/2 cup fresh parsley leaves, chopped
_ 1/4 lb prosciutto thinly sliced
_ 1/2 cup pignoli or pine nuts
_ coarse sea salt
_ balsamic vinegar
PREP
_ Juice limes, chop red onions. Soak onions in lime juice while prepping the other ingredients, about 15 minutes.
_ Proscuitto: Pre-heat oven to 400, cook proscuitto until crisp, but not too dry, 8-10 minutes, depending on oven. After cooking cut proscutto into approx. 2" slices.
_ Pignolis: Spread on baking sheet and broil until toasted golden brown.
_ Chop the mint and parsley roughly.
_ Remove rind and slice watermelon into 1/4" to 1/2" thick wedges, about 8 cups. Remove seeds if desired.
_ Gently combine all ingredients into a large flat serving dish.
_ Sprinkle pinch of sea salt over the top.
_ Lightly sprinkle balsamic vinegar over the top.
Serve immediately. Salad will get soggy if kept overnight.
Serves 6-8.