Salty prosciutto balances the sweetness of watermelon and sherry vinegar in this twist on an Italian bread salad.
Ingredients
- 1 French baguette
- 6 tbsp olive oil
- 1 pint cherry tomatoes
- 1 cucumber
- ½ small red onion
- 2 cups watermelon chunks
- 3 tbsp sherry vinegar
- 1 (8 oz) container fresh baby mozzarella (ciliegine)
- 1 (4 oz) pkg prosciutto
- ¼ cup fresh basil
Steps
- Preheat oven to 350°F. Tear the baguette into 1-inch chunks. Toss with 2 tbsp oil, salt, and pepper. Spread in an even layer onto a parchment-lined baking sheet. Bake 10 min., until golden and toasted, stirring twice.
- Meanwhile, halve the cherry tomatoes. Chop the cucumber. Finely chop the onion and cut the watermelon into smaller cubes.
- In a large bowl, whisk together remaining 4 tbsp oil, vinegar, salt, and pepper. Add tomatoes, cucumber, onion, watermelon, and toasted bread cubes. Toss to combine and arrange on a large platter.
- Drain the mozzarella balls, tear the prosciutto into ribbons, and slice the basil. To serve, arrange mozzarella, prosciutto, and basil on top of salad.
Tags
- S5 2018
Nutrition information
- Calories 430kcal 21%
- Fat 24.8g 38%
- Saturated fat 7.9g 39%
- Carbs 31.6g 11%
- Sodium 834mg 35%
- 6.2g sugar
- 2.3g fiber
- 19.7g protein
- 43mg cholesterol
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