Recipe: Watermelon salad with crispy prosciutto, feta & mint

Ingredients

1 tsp extra virgin olive oil plus 1 tbsp, divided
2 slices prosciutto, chopped
1 tbsp white balsamic vinegar
⅛ tsp salt
⅛ tsp ground pepper
6 cups cubed watermelon
2 tbsp crumbled feta
2 tbsp chopped roasted pistachios
1 tbsp chopped mint

Method

1. Heat 1 teaspoon oil in a nonstick pan over medium heat.

2. Add prosciutto and stir until crisp, about 5 minutes.

3. Transfer to a paper towel-lined plate to drain.

4. Whisk the remaining 1 tablespoon oil, vinegar, salt and pepper in a large bowl.

5. Add watermelon and toss to coat.

6. Sprinkle with feta, pistachios, prosciutto and mint.

Recipe supplied by Carolyn Casner for Eating Well

For more news your way, download The Citizen’s app for iOS and Android.