Cure's Executive Chef and Partner Greg Marcuson

We are still hard at work behind the scenes at Cure getting ready to blow your socks off! As they say, some things are just worth the wait. We are so pleased to see how many of you are reaching out with so much love and support before our doors have even opened! Our grand opening date will be announced very very soon, and we will keep you all posted as to all of the details as soon as we have them, promise. But until we can actually feed you ourselves, Executive Chef and Partner Greg Marcuson wanted to give you a tiny piece of Cure that you can make right at home to say THANK YOU for all of your support.

Summer is the season for fresh herbs and juicy fruits and vegetables. What better way to combine the two with a sweet and savory Prosciutto-Watermelon-Pineapple Mint Salad?! The combination of the succulent watermelon and fresh Pineapple Mint medleyed with paper thin sliced prosciutto and crumbled goat cheese creates a perfectly balanced dish you can prepare at home in just minutes! (Leave the prosciutto out for a just as awesome vegetarian version!!)

So read on, hit your local market, and enjoy!

prosciutto and watermelon salad


  • three cups cubed watermelon into 1 inch squares
  • 10 pitted kalamata olives, sliced in halves
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup crumbled goat cheese(can be substituted with feta)
  • 10 leaves pineapple mint, chopped (can be substituted with another type of mint)
  • paper thin slices of prosciutto (leave out for a vegetarian version)
  • champagne vinaigrette (1/4 cup evoo, 1/8 cup champagne vinegar)
  • 1/4 tsp salt and pepper 

In a large bowl, combine watermelon, kalamata olives, sunflower seeds, 3/4 of the pineapple mint, salt, pepper, and 1 tbsp of vinaigrette. Toss until well mixed.

On a cutting board, butcher block, or slate, place four prosciutto slices as shown below.

Place the watermelon directly in the center of the prosciutto as shown below.

Lightly drizzle the vinaigrette over the top of the melon.

Sprinkle the goat cheese over the melon, and top with the remaining 1/4 of the mint.


repeat with the remaining melon if desired, a small watermelon should yield 2-4 salads(all other ingredients will need to be duplicated for additional salads)

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