Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- FOR THE MARINADE:
- 5 Tablespoons Balsamic Vinegar
- 4 Tablespoons Olive Oil
- 1 teaspoon Sugar
- FOR THE SALAD:
- 4 cups Watermelon, Diced
- ¼ cups Black Olives, Pitted
- 2 ounces, weight Prosciutto
- ¼ cups Feta Cheese Crumbs
- ½ cups Baby Arugula
- 1 pinch Black Pepper
Preparation Instructions
Mix the marinade ingredients together and pour over the diced watermelon. Refrigerate for 10 minutes.
Divide the watermelon onto 2 plates for an entree or 4 smaller plates for an appetizer and top with the olives, proscuitto, feta cheese and chopped arugula. Add a pinch of black pepper. Serve immediately.
