Open Door Blog

Sweet, Salty and Savory: Watermelon, Bocconcini & Prosciutto Salad

by Marion Blount | March 30, 2017 | 0 Comments

This week in Charleston has been HOT HOT HOT...But I'm not complaining. Did we just have the first day of spring or summer? I cant tell. Hopefully you have been able to get out and soak up some much needed Vitamin D. It's officially strawberry season here and I saw some yummy watermelons at the store the other day. With seasonal fruits, comes new recipes. We were so excited to receive this fresh recipe from Ashton Keefe, from her cookbook Lemon & Salt. Ashton Keefe is a Manhattan-based chef, culinary instructor and recipe developer specializing in seasonal, vibrant and simple food. 

We love this recipe because it is so versatile. This would work fabulously as an appetizer, side dish, or a salty-sweet healthy snack. Try it and let us know what you think!

Watermelon, Bocconcini & Prosciutto Salad

Serves 6


4 cups balled seedless watermelon

4 oz. thinly sliced prosciutto

8 oz. bocconcini or mozzarella 

Fine sea salt

Extra virgin olive oil 

1 bunch mint, leaves removed

Arrange watermelon and prosciutto on a large platter. Tear mozzarella and scatter. Season the salad by sprinkling with sea salt, drizzling with olive oil and scattering mint leaves. Try mixing it up and ball other melons such as cantaloupe or honeydew.


Open Door

Tagged: Ashton Keefe, Bocconcini & Prosciutto Salad, chef, recipe, spring recipe, summer salad, tabletop, Watermelon

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