JDC Gems

8. Recipe of the Month

Watermelon Salad with Crispy Prosciutto, Feta & Mint


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

    Number of servings: 6

    Method of Preparation

  • Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add prosciutto and cook, stirring, until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain.
  • Whisk the remaining 1 tablespoon oil, vinegar, salt and pepper in a large bowl. Add watermelon and toss to coat. Sprinkle with feta, pistachios, the crispy prosciutto and mint.

    Nutritional Facts per serving: 1 cup

  • Energy: 68cal
  • Carbohydrates: 15.7gm
  • Protein: 1.3gm
  • Fiber: 1.6gm

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