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 |
Recipe type: Sides
Author: Christina
Prep time: 10 mins
Total time: 10 mins
Serves: 2
Ingredients
Lemon Vinaigrette
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 1 garlic clove minced
- salt and pepper to taste
- 3 Tbsp grapeseed oil
Salad
- 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
Instructions
Lemon Vinaigrette
- In a small bowl, mix all ingredients together, except the oil
- Whisk in oil to emulsify. Set aside
Salad
- 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.