You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer, and that the first and best way to “prepare” it is to just cut it up and devour it. But this recipe is a great idea, too. Pancetta gives this salad a salty bite and mozzarella adds creaminess.
Ingredients
- 3cups cubed watermelon
- 3large ripe tomatoes
- ⅓cup mozzarella cubes
For the vinaigrette
- 4ounces pancetta
- 1shallot, chopped
- A splash of sherry vinegar
- Lots of black pepper
Garnish
- Fresh basil
- Nutritional Information
Nutritional analysis per serving (2 servings)
433 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 15 grams protein; 52 milligrams cholesterol; 512 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup mozzarella cubes. For the vinaigrette, render 4 ounces chopped pancetta in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar and lots of black pepper. Toss with the watermelon and tomatoes. Garnish: Fresh basil.
10 minutes
Dining and Cooking