Watermelon & Heirloom Tomato Salad with Burrata, Fresh Prosciutto & Rye Crunch

For the Salad

• 2 cups seedless watermelon, cubed or balled
• 1 cup golden heirloom tomatoes, quartered
• 1 cup dark heirloom tomatoes (purple or red)
• 4 oz burrata cheese (1–2 small balls)
• 4-6 slices high-quality prosciutto (kept fresh, loosely folded)
• ¼ cup fresh basil leaves, torn
• Optional: baby arugula or soft greens
• Flaky sea salt and cracked pepper

For the Nordic Crunch

• ½ cup rye bread, cubed and toasted with olive oil + salt (for rye croutons)

For the Herby Dill Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp white balsamic or apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• 1 tbsp fresh dill, finely chopped
• 1 tbsp chives or parsley
• Salt and pepper, to taste

Optional Garnish

• Balsamic glaze drizzle
• Microgreens or fennel fronds