Watermelon Salad with Mint and Crispy Prosciutto

The first time I encountered a watermelon salad that wasn’t simply chunks of fruit with a sprig of mint, I was at a summer barbecue in the Hamptons. It was one of those sweltering July afternoons where the air hums with cicadas and the scent of grilling lingers. This particular salad arrived, a vibrant tableau of crimson, emerald, and pale green, crowned with shards of something shatteringly crisp. That salty crunch, a revelation against the cool, sweet watermelon, was game-changing. It was simple, elegant, and utterly delicious, a dish that perfectly encapsulated the essence of summer dining.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 to 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free

Ingredients

Here’s what you’ll need to bring this refreshing and sophisticated salad to life:

• 4 ounces thinly sliced prosciutto
• 3 lbs watermelon (including rind)
• 6 radishes, quartered
• 4 scallions, sliced
• 1/4 cup fresh mint, torn
• 1/4 cup salted peanuts, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• Kosher salt and pepper, to taste

Chef’s Note on Ingredients: For the watermelon, aim for a ripe, sweet specimen. The rind, surprisingly, can be utilized for its texture and subtle flavor if you’re feeling adventurous (though for this recipe, we’ll be trimming most of it). The prosciutto is key for that delightful salty crunch; choose good quality thinly sliced prosciutto di Parma if possible. Fresh mint is non-negotiable here; its coolness is essential.

Equipment Needed

This recipe is blessedly straightforward and doesn’t require any specialized equipment:

• Baking sheet
• Sharp knife
• Cutting board
• Serving dishes or a large serving platter

Instructions

Follow these simple steps to create a salad that’s sure to impress:

1. Crisp the Prosciutto: Begin by preheating your oven to 400°F (200°C). Arrange the thinly sliced prosciutto in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until the prosciutto is crisp and slightly darkened. Keep a close eye on it as it can go from perfectly crisp to burnt very quickly. Once crisp, remove the baking sheet from the oven and let the prosciutto cool on the sheet.
2. Prepare the Watermelon: While the prosciutto is crisping, prepare the watermelon. Trim and discard the tough outer rind from the 3 lbs of watermelon. Cut the vibrant pink flesh into 1/4-inch-thick triangles. You can then cut these triangles into bite-sized pieces if you prefer, or leave them as elegant triangles for presentation.
3. Assemble the Salad Base: Arrange the prepared watermelon in serving dishes or spread it out on a large serving platter. Scatter the quartered radishes, sliced scallions, and torn fresh mint over the watermelon.
4. Add the Crunch: Sprinkle the chopped salted peanuts evenly over the salad.
5. Dress the Salad: In a small bowl, whisk together the fresh lime juice and extra virgin olive oil. Drizzle this bright dressing over the watermelon and the other ingredients.
6. Season and Finish: Season the salad with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Just before serving, break the crispy prosciutto into bite-sized pieces and sprinkle them generously over the top of the salad.

Expert Tips & Tricks

• Watermelon Selection: A ripe watermelon will have a creamy yellow spot on its underside where it rested on the ground. It should also sound hollow when tapped.
• Prosciutto Crispiness: For extra crisp prosciutto, you can place a second baking sheet on top of the prosciutto during the last few minutes of baking to press it down. This ensures an even crisp.
• Cutting Watermelon: If you find it easier, you can cut the watermelon into cubes rather than triangles. The key is uniform, bite-sized pieces.
• Mint Freshness: Gently tear the mint leaves rather than chopping them. This helps release their essential oils and preserves their delicate texture.
• Radish Bite: If you find raw radishes a bit too peppery for your taste, you can briefly soak the quartered radishes in ice water for about 10 minutes before draining and adding them to the salad. This will mellow their sharpness.
• Make-Ahead Potential: The watermelon can be cut and chilled a few hours in advance. The prosciutto can be crisped and stored in an airtight container at room temperature for up to a day. However, it’s best to assemble and dress the salad just before serving to prevent the watermelon from becoming watery and the prosciutto from losing its crispness.

Serving & Storage Suggestions

This Watermelon Salad with Mint and Crispy Prosciutto is best served chilled, straight from the refrigerator. Its vibrant colors make it a stunning centerpiece for any summer meal.

• Serving: Arrange the salad on a beautiful platter or in individual bowls. The contrast of colors is a key part of its appeal. Ensure the crispy prosciutto is added right before serving to maintain its texture.
• Storage: This salad is highly perishable due to the fresh watermelon. Leftovers should be stored in an airtight container in the refrigerator. It’s best consumed within 24 hours. Note that the watermelon will release more liquid and the prosciutto will lose its crispness over time, so it’s ideal to make only what you plan to eat.

Nutritional Information

Here’s an estimated nutritional breakdown for one serving of this delicious salad:

Nutrient	Amount per Serving	% Daily Value
Calories	225 kcal
Total Fat	11 g	16%
Saturated Fat	1.5 g	7%
Cholesterol	0 mg	0%
Sodium	125.6 mg	5%
Total Carbohydrate	31.2 g	10%
Dietary Fiber	3.4 g	13%
Sugars	22.3 g	89%
Protein	6 g	11%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is wonderfully balanced as is, here are a few ideas for variations and substitutions:

• Cheese Addition: For an extra layer of flavor and richness, consider adding crumbled feta cheese or small cubes of fresh mozzarella. The saltiness of feta complements the prosciutto beautifully.
• Nut Alternatives: If you’re not a fan of peanuts, toasted slivered almonds, pistachios, or even toasted pumpkin seeds would work wonderfully.
• Herbal Swaps: While mint is classic, you could experiment with a small amount of finely chopped basil or a mix of mint and basil for a different aromatic profile.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes can be added to the lime juice and olive oil dressing.
• Citrus Variation: While lime is ideal for its bright acidity, a good quality lemon juice can be used in a pinch.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: It’s best to prepare the components separately and assemble the salad just before serving to ensure the best texture and freshness. The prosciutto can be crisped and stored, and the watermelon cut, but the dressing should be added last.

Q: What kind of prosciutto is best for this recipe?
A: Thinly sliced prosciutto, like prosciutto di Parma, works best as it crisps up beautifully. Avoid thicker cuts, as they may not achieve the desired crispness.

Q: How do I prevent the watermelon from getting watery?
A: The key is to not overdress the salad and to serve it immediately after assembling. Watermelon is naturally juicy, so minimizing sitting time once dressed is crucial.

Q: Can I use a different melon for this salad?
A: While watermelon is ideal for its crisp texture and sweetness, a ripe cantaloupe or honeydew could be used, but the flavor profile and texture will be different.

Q: What makes the prosciutto crispy?
A: Baking the prosciutto at a high temperature causes the fat to render out, leaving behind the crispy, flavorful meat.

Final Thoughts

This Watermelon Salad with Mint and Crispy Prosciutto is more than just a dish; it’s a celebration of simple, seasonal ingredients coming together in perfect harmony. It’s the kind of salad that makes you close your eyes with the first bite, savoring the interplay of sweet, salty, cool, and crisp. It’s proof that sometimes, the most memorable meals are born from the fewest, most thoughtfully chosen components. I encourage you to try it, to let its vibrant flavors transport you to a sun-drenched afternoon, and to share it with those you cherish. It pairs beautifully with grilled chicken or fish, or stands proudly on its own as a refreshing appetizer. Enjoy!