Watermelon Salad w/ Prosciutto, Tomatoes, and Basil

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Watermelon Salad w/ Prosciutto, Tomatoes, and Basil 

Serves 6-8 (as a side)

5 cups seedless watermelon, cubed

2 cups cherry tomatoes, halved

4 oz. fresh basil, chiffonade

6-8 slices Prosciutto Di Parma, torn

4 limes, juice reserved

½ cup quality olive oil

1 cup crumbled feta

salt/cracked black pepper

 

In a large mixing bowl, combine small cubes of seedless watermelon and halved cherry tomatoes. Add *chiffonade basil, lime juice, olive oil, feta, and salt/pepper to taste. Gently stir to combine. Top with feta and pieces of proscuitto. Can be served immediately, or chilled for 2-3 hours before serving.

 

*Chiffonade: is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll."Chiffonade" means little ribbons in French, referring to the little ribbons you create while cutting.