Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"When one has tasted watermelon he knows what the angels eat."
-Mark Twain

The refrigerator light goes on...

This is a simple, light recipe that blends hits all the notes: sweet, salty, umami, tart. A great way to use any leftover watermelon that you have and make it an elegant side dish for any meal on a hot summer day.

Fresh vs. Dried Herbs

For most chefs and cooks the one ingredient that will distinguish a good dish from a great one is using fresh herbs. Certainly the best and least expensive way is to plant herbs for your own use but, of course, this limits availability. Most groceries have a fair choice of fresh herbs and specialty stores will carry even more.

The rule of thumb when you have no choice but to use dried herbs is: use one teaspoon of dried for each 3 teaspoons of fresh. In the off season when using dried herbs is impossible to avoid, it can help to mince about one teaspoon into a tablespoon of fresh curly parsley. This can simulate the freshness of some herbs.


Watermelon and Provolone Salad

Servings = 2 | Serving size =about 1 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well for 4-5 days. Note that cooking time does not include chilling time.

2 cups watermelon (cut into 3/4 inch cubes)
1/2 small cucumber (peeled, seeded and diced)
1/2 ounce sliced prosciutto (cut into 1/4 inch squares)
5 large leaves fresh basil (minced)
fresh ground black pepper (to taste)
1 ounce sliced provolone cheese (cut into 1/4 inch squares)
1 Tbsp lemon juice

Watermelon and Provolone Salad from Dr. Gourmet
Place the watermelon, cucumber, prosciutto, basil, black pepper, cheese, and lemon juice in a bowl and fold together.

Chill at least 2 hours before serving. Overnight is better.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 2


Amount Per Serving

Calories 106 Calories from Fat 29
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 2g 8%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 12mg 4%
Sodium 219mg 9%
Total Carbohydrates 14g 5%
    Dietary Fiber 1g 3%
    Sugars 10g  
Protein 6g  
Vitamin A 28% Vitamin C 39%
Calcium 13% Iron 5%
Vitamin K 28 mcg Potassium 294 mg
Magnesium 30 mg