Heirloom Tomatoes, Watermelon & Prosciutto
RECIPE
Ingredients:
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 Prosciutto 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
Instructions:
For the vinaigrette:
- In a bowl or close top container, combine the extra virgin olive oil, balsamic vinegar, crushed garlic, black pepper and salt.
- If using a bowl, whisk ingredients together, if using a closed top container, shake and set aside.
For the salad:
- Place tomatoes and watermelon into a large salad bowl.
- Add the sliced red onion and the chopped mint.
- Add the entirety of your vinaigrette and toss ingredients together.
- Add salt and pepper to taste.
- Sprinkle chopped pistachios over the top of the salad.
- Roll up slices of prosciutto and place around top of salad.
- Garnish with fresh mint.
- Refrigerate for 20 - 30 minutes before serving.