Tomato Watermelon Salad with Prosciutto from Chef David Burke, executive chef at David Burke & Donatella, NYC
2 tomatoes, cut into 12 wedges
2 wedges watermelon (red and yellow make a very appealing combo)
3/4 c. olive oil
1/2 red onion very thinly sliced
1 small cucumber thinly sliced
1/4 c. orange juice
zest of 1 orange
2 tbsp red wine vinegar
chopped fresh basil
salt & pepper to taste
6 thin slices of Prosciutto baked in oven until crisp, then broken into wedges, to top salad. Combine everything except Prosciutto, let marinate 1 hour. Serve topped with Prosciutto.
All of our profits are returned to owners, donated to our community, or used to strengthen the cooperative. Cooperative businesses are honest, open and fair, behave with integrity, and remain accountable for their actions.