Ingredients
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1 French baguette
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6 tbsp olive oil
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1 pint cherry tomatoes
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1 cucumber
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1/2 small red onion
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2 cups watermelon chunks
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3 tbsp sherry vinegar
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1 (8 oz) container fresh baby mozzarella balls (ciliegine)
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1 (4 oz) pkg prosciutto
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1/4 cup fresh basil
Steps
1
Preheat oven to 350°F. Tear the baguette into 1-inch chunks. Toss with 2 tbsp oil, salt, and pepper. Spread in an even layer onto a parchment-lined baking sheet. Bake 10 min., until golden and toasted, stirring twice.
2
Meanwhile, halve the cherry tomatoes. Chop the cucumber. Finely chop the onion and cut the watermelon into smaller cubes.
3
In a large bowl, whisk together remaining 4 tbsp oil, vinegar, salt, and pepper. Add tomatoes, cucumber, onion, watermelon, and toasted bread cubes. Toss to combine and arrange on a large platter.
4
Drain the mozzarella balls, tear the prosciutto into ribbons, and slice the basil. To serve, arrange mozzarella, prosciutto, and basil on top of salad.
