Lunchtime is upon us. During the warmer months, you don't want to eat really heavy food. I once made the mistake of snacking on a croissant while lounging around the pool, and it felt like the thing was baking in my belly. Bleh. A great alternative is a crisp salad with fresh ingredients. For this edition of Model Bites, we're combining a Southern summer favorite with a little Mediterranean flavor for a sweet and tangy dish. Hope you're hungry.
When it comes to certain recipes, I'm very much like my grandmother. I don't use specific measurements unless I'm baking. It's always a pinch of this, a dash of that, or just add however much you like. Got it!
To get the recipe started, here's what you'll need:
Cucumber
Watermelon
Fresh Basil
Fresh Mint
Lime
Arugula
Sliced Almonds
Prosciutto
Honey
Olive Oil
You can either get a whole watermelon or a small package of pre-cut seedless watermelon. Either way cut the melon in small cubes. Grab a few leaves of basil and mint. Chop finely. If you like cilantro, you can add that in the mix too. The more the merrier. Place cut items to the side.
Next get your cucumber ready. I normally go for your typical cucumber, but this time I decided to try out Persian Cucumbers. Cut to match the size of the watermelon. Now it's time for your prosciutto. I suggest taking the thin cut, rolling it, and then slicing into small ribbons. Set to the side.
Get ready for the dressing. I'm not really a dressing girl, but I like for this salad. Pour a little honey in a small bowl. Then add a couple tablespoons of olive oil. Next squeeze in your lime juice. If a few juicy pieces of lime fall in the mix, then great. If you like a citrusy dressing, then add more lime. For sweeter, just a little more honey. Remember to taste as you go because that's part of the fun. Whisk thoroughly.
You're ready to combine your ingredients with the arugula. In a large bowl, add your basil, mint, watermelon, cucumber. Toss in your prosciutto. Slowly add your dressing. Sprinkle in the almonds. Continue to toss. Once it looks pretty, you're ready to serve. Garnish with flatbread or pita.
This dish is a delicious experiment of flavors. Instead of adding salt, add more prosciutto. For a little more kick, add cilantro instead of pepper. You can also switch the almonds out for feta. Or maybe go for the classic Italian prosciutto and melon instead of watermelon. The possibilities are endless. You should definitely try and let me know how it turns out. I love this salad because it's a great balance of salty, sweet, and tangy. I hope you enjoy it too.
Buon appetito!
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