Include in Print View:

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

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Courses: ,
Servings: 4
Dietary: Fresh Fruits + Berries, Prosciutto, Rye Flour, Tomatoes, Vegetables, Roots + Plant Forward, Watermelon
Ingredients
    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
Instructions
    1. Prepare the Crunch
  1. 1
    For rye croutons: Cube stale rye bread, toss with olive oil and sea salt, and bake at 375°F (190°C) for ~10 min until crisp.
  2. 2
    For seeds: Toast in a dry skillet until golden and fragrant.
    3. 2. Make the Dressing
  3. 3
    Whisk together all vinaigrette ingredients until emulsified. Taste and adjust acidity or sweetness.
    4. 3. Assemble the Salad
  4. 4
    On a large platter, layer watermelon and tomato slices.
  5. 5
    Add torn burrata, tuck in basil, and gently fold in prosciutto ribbons.
  6. 6
    Sprinkle your chosen crunchy element over the top.
  7. 7
    Drizzle generously with herby dressing. Finish with sea salt, pepper, and optional balsamic glaze.
Read it online: https://swededish.com/recipe/watermelon-heirloom-tomato-salad-with-burrata-fresh-prosciutto-rye-crunch/
Abby Phillips
Foodie + Boy Mom