Watermelon & Feta Salad with Prosciutto and Balsamic Reduction

Watermelon & Feta Salad
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Summertime and the living is easy… If anyone asked me what summer tastes like, I would no doubt say, that it tastes like Watermelon & Feta Salad with lots of basil, mint and sweet fruity balsamic reduction. With the addition of salty prosciutto and a slice of crusty bread, this salad is the ultimate summer lunch! You can also serve it as a light starter! It is the perfect sweet and savoury combination of flavours that just scream al fresco dining in the summertime!

We make a couple of different salads that has watermelon as the star of the show. And every time Seb takes one of these salads to work, he says he gets some really strange looks from colleagues. Watermelon in a savoury dish!? YES! It’s great!

It hasn’t been that long ago, 4-5 years ago, that we had our first Watermelon Salad in the garden of my in-laws on a warm summer day. Ever since we have watermelon salad at least twice a month as soon as the weather is starting to get warm. This salad is the best one: it is so incredibly refreshing, it is also lower in calories, but filling enough served with some crusty Sourdough Bread.

OK, I may be a bit biased when I say it’s the best salad in the world. I am a huge watermelon fan to start with. I’ll go as far as to say that it is my favourite fruit and… the only fruit that can stand in place of a dessert on its own. But ever since I had it in a savoury salad, my mind was blown. The fresh and sweet watermelon is absolutely brilliant when paired with salty ingredients such as prosciutto and feta cheese. What is more, we scattered some toasted pine nuts and drizzled the lot with balsamic reduction.

To make this salad vegetarian, skip the prosciutto. If you’d like to make this salad vegan, I personally like Violife Greek White Block.


How to Make Watermelon & Feta Salad with Prosciutto & Balsamic Reduction?

To Make the Salad:

Place pinenuts in a dry frying pan and toast until just starting to brown. Then tip the pinenuts into a bowl to prevent further browning and leave to cool down.

Cut your watermelon into chunks. It is, or course best to use seedless watermelon, but if you can’t find one, just try and scrape out most of the seeds. Slice your cucumber into half rounds.

Place the watermelon, cucumber, prosciutto pieces, mint and basil in a large bowl and drizzle with olive oil and toss lightly to coat.

Divide between two bowls. Crumble feta on top, scatter toasted pinenuts and drizzle with balsamic glaze just before serving.

If You’re Making Your Own Balsamic Glaze:

Pour balsamic vinegar into a small saucepan and add the sugar. Bring to the boil, then reduce the heat to a minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.


If you love having salads for your weekend lunches, you may like our other recipes below:

Watermelon & Feta Salad

Watermelon & Feta Salad with Prosciutto and Balsamic Reduction

Summertime and the living is easy… If anyone asked me what summer tastes like, I would no doubt say, that it tastes like Watermelon & Feta Salad with lots of basil, mint and sweet fruity balsamic reduction glaze. With the addition of salty prosciutto and a slice of crusty bread, this salad is the ultimate summer lunch! You can also serve it as a light starter! It is the perfect sweet and savoury combination of flavours that just scream al fresco dining in the summertime!
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Prep Time 15 mins
Total Time 15 mins
Course Lunch
Cuisine American, European, Summer
Servings 2 portions
Calories 496 kcal

Ingredients
 
 

  • 180 g watermelon chopped into chunks
  • ½ cucumber sliced into half circles
  • 15 g mint leaves roughly chopped
  • 10 g basil leaves roughly chopped
  • 1 tbsp olive oil
  • 100 g feta
  • 100 g prosciutto torn into small pieces
  • 30 g pinenuts
  • 1 tbsp balsamic glaze or see below if you want to make your own

For Home-Made Balsamic Glaze:

  • 120 ml balsamic vinegar
  • 1 tsp brown sugar

Instructions
 

To Make the Salad:

  • Place pinenuts in a dry frying pan and toast until just starting to brown. Then tip the pinenuts into a bowl to prevent further browning and leave to cool down.
  • Place the watermelon, cucumber, prosciutto pieces, mint and basil in a large bowl and drizzle with olive oil and toss lightly to coat.
  • Divide between two bowls. Crumble feta on top, scatter toasted pinenuts and drizzle with balsamic glaze just before serving.

If You're Making Your Own Balsamic Glaze:

  • Pour balsamic vinegar into a small saucepan and add the sugar. Bring to the boil, then reduce the heat to minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.

Nutrition

Calories: 496kcalCarbohydrates: 18gProtein: 17gFat: 41gSaturated Fat: 15gTrans Fat: 1gCholesterol: 78mgSodium: 894mgPotassium: 480mgFiber: 2gSugar: 11gVitamin A: 1382IUVitamin C: 13mgCalcium: 295mgIron: 2mg
Keyword Salad with Watermelon, Summer Lunch Ideas, Summer Lunch Recipes, Summer Salad Recipes, Summer Watermelon Salad, Watermelon & Cucumber Salad, Watermelon & Feta Salad Recipe, Watermelon & Prosciutto Salad, Watermelon Salad, Watermelon Salad Recipe
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Watermelon & Feta Salad

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