Watermelon with Goat Cheese Salad

I'm getting this strange feeling of deja vu... like this has happened before... like last summer when I had way, WAY too much watermelon in my life...

Once again, I went in search of something different to do with all the watermelon sitting in the fridge. This time I wanted a salad-like concoction, but all the recipes I found online involved feta and mint. I did not want feta and mint! This is what I came up with to suit my craving... it was VERY tasty!!


Watermelon with Goat Cheese Salad

3 oz. thin-sliced prosciutto (5-6 pieces)
6 C. diced watermelon
1 bunch (about 8) large radishes, thickly sliced
1/2 small red onion, thinly sliced
1/4 C. fresh basil, chiffonade
1 1/2 T. honey
1/4 C. fresh lime juice
2 T. extra virgin olive oil
salt & pepper to taste
3 oz. goat cheese

Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes, turning over once or twice. Remove to paper towels to drain and cool. In a large mixing bowl, combine watermelon, radish slices, onion, and basil. In small bowl, whisk honey, lime juice, oil, salt, and pepper until well mixed. Pour dressing over watermelon mixture and stir gently until everything is well-coated. Crumble goat cheese and crisped prosciutto into mixture; stir again. Serve immediately.

Caprese Pasta Salad with Shrimp

It's been hot here in the greater Puget Sound area. Really hot. For a frightfully long time.

I figured it was time to come up with a new dinner salad! This would also be great for potlucks, picnics, and the occasional shindig.

Caprese Pasta Salad with Shrimp

1 - 12 oz. box farfalle (butterfly) pasta

1 lb. small cooked shrimp, shelled, deveined, and tails off

2 C. grape or cherry tomatoes, cut in half

1 C. prepared pesto 

fresh ground black pepper to taste

1/2 t. kosher salt

2 - 8 oz. packages fresh mozzarella pearls, separated 

1/3 C. fresh basil, chiffonade (cut into thin strips)

a few basil leaves reserved for garnish

Cook pasta according to package directions. If you're using frozen shrimp, dump it into the colander you plan to drain the pasta in. Pour cooked pasta over shrimp in colander, drain, then run under cold water until shrimp are thawed and pasta is cold. Drain again very well. 

In a large mixing bowl, combine pasta and shrimp mixture with remaining ingredients and stir until thoroughly combined. Garnish with reserved basil leaves if desired and serve immediately or refrigerate until desired.