Watermelon and Provolone Salad
Servings
2Serving size
about 1 1/2 cups
COOKING TIME
30 Minutes
CHILLING TIME
2 hours
This recipe can be multiplied and keeps well for 4-5 days.
Ingredients
| 2 cup, diced Watermelon, raw (cut into 3/4 inch cubes) |
| 1/2 medium Cucumber (peeled, seeded and diced) |
| 1/2 ounce Prosciutto (cut into 1/4 inch squares) |
| 5 leaves Fresh basil (minced) |
| 1 to taste Black pepper |
| 1 ounce Provolone cheese (cut into 1/4 inch squares) |
| 1 Tbsp. Lemon juice |
Instructions
Place the watermelon, cucumber, prosciutto, basil, black pepper, cheese, and lemon juice in a bowl and fold together.
Chill at least 2 hours before serving. Overnight is better.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a simple, light recipe that blends hits all the notes: sweet, salty, umami, tart. A great way to use any leftover watermelon that you have and make it an elegant side dish for any meal on a hot summer day.