these summer flavors seem to always lift my spirits and make me feel like it’s not a dang monday.
can you even see the watermelon in there? i got a little carried away with the toppings.
i bought that gorgeous orange and yellow-fleshed watermelon, and, although i miss the classic watermelon red color, this one is mild and absolutely lovely.
the cucumber came from the hub’s grandparents’ garden up in minnesota. it’s not one bit bitter or in need of taming, like so many cucumbers are usually accused of being.
those prosciutto crumbles give a salty crunch that i cannot get enough of.
that feta is packed in briny water, and i never want to have the already-crumbled version, ever again.
scrumptious.
enough chit-chat! here’s the recipe already…
(but of course, this is only a template ~ you can change this up in a million different ways, to your own taste. get creative ~ i personally don’t think you can go wrong!)
SUMMER SALAD PLATTER
- arrange the following ingredients in their own individual rows, to show their vibrant colors off: halved grape tomatoes, sliced cucumbers, seedless watermelon in small chunks, and a pile of glorious kalamata olives in the middle (pitted, of course).
- drop nuggets of feta all over the platter, along with some chopped basil, and a few drops of extra virgin olive oil and balsamic vinegar. sprinkle with kosher salt and fresh cracked black pepper.
- and finally ~ the most perfect crunch ~ crispy prosciutto. maaaahhhhhlevous. simply lay strips of prosciutto on a pan lined with parchment paper and bake in a 400 degree oven for 15 minutes, or until desired crispness. allow to cool slightly, then break apart and spread all over the platter.
this is a classy platter you can serve in the middle of the table for everyone to grab their own, or to dig in, bowl after bowl, while sitting on the couch on a monday afternoon, trying to recover from life’s punches. (that’s me)
this platter is a perfect antipasti with a glass of chilled white, or some sun-brewed iced tea.
i chose the wine…