I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Heirloom Tomatoes, Watermelon & Prosciutto

Heirloom Tomatoes, Watermelon & Prosciutto



For the Salad:
2 1/2 cups (400g) bite-sized chunks heirloom tomatoes
2 1/2 cups (400g) bite-sized chunks watermelon
3/4 cups (75g) thinly sliced red onion pieces
2 tablespoons loosely packed chopped fresh mint
2 ounces Prosciutto di Parma
1 tablespoon roughly chopped pistachio nuts
salt and pepper to taste
Mint leaves for garnish

For the Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon ground black pepper
1/8 teaspoons salt

For the vinaigrette:

  1. In a bowl or close top container, combine the extra virgin olive oil, balsamic vinegar, crushed garlic, black pepper and salt. 
  2. If using a bowl, whisk ingredients together, if using a closed top container, shake and set aside.

For the salad:  

  1. Place tomatoes and watermelon into a large salad bowl.
  2. Add the sliced red onion and the chopped mint.
  3. Add the entirety of your vinaigrette and toss ingredients together. 
  4. Add salt and pepper to taste.
  5. Sprinkle chopped pistachios over the top of the salad.
  6. Roll up slices of prosciutto and place around top of salad.
  7. Garnish with fresh mint.
  8. Refrigerate for 20 - 30 minutes before serving.
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