Update and Redux: C – It’s National Salad Month. I can’t wait to make this recipe again. Watermelon season is coming. It’s time to put watermelon in everything! This sweet and savory salad is great on any day when all you want is to eat watermelon.
C – Is this a dessert or an appetizer?
Jim thought this was a dessert. at first, until I mentioned the salty cured slices of Coppa and the Parmesan cheese in it. After a couple of bites, it made sense to him. This was definitely an appetizer.
It could be a savory dessert … if that’s even a thing. I am not sure.
We could make it a thing … or not.
This salad is loaded with flavors and wonderful textures.
I loved the sweet, cool watermelon dancing with the crispy onions, walnuts and arugula.
I love the mix of sweet basil with the salty, thin slices of dry Coppa.
| Watermelon Week 2015: Watermelon Coppa Parmesan Salad |
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 1 garlic clove minced
- salt and pepper to taste
- 3 Tbsp grapeseed oil
- 4 cups watermelon, cut into 1 inch pieces
- 10 slices dry Coppa, cut into ⅓ pieces
- ½ cup red onion, thinly sliced
- 10 sweet basil leaves, chiffonade
- ¼ cup lemon vinaigrette
- ¼ cup baby arugula
- ¼ cup toasted walnuts, chopped
- Grated Parmesan to garnish
- In a small bowl, mix all ingredients together, except the oil
- Whisk in oil to emulsify. Set aside
- Place all the ingredients into a bowl mix well.
- Garnish with grated Parmesan.
- Serve.
- Enjoy!
It’s a wonderful salad for a warm Summer day. I think I could eat this all day.
Even for dessert … maybe.