Words by José Pizarro. Photography by Emma Lee.
Growing up, watermelons from our family garden were the highlight of summer. These were small and incredibly sweet, perfect for refreshing dishes like this serrano ham and watermelon salad. This recipe rekindles my most cherished childhood memories and is easy to recreate using simple, fresh ingredients, transforming them into a visually impressive and delicious summer dish.
For an exciting twist at your next summer barbecue, try grilling the watermelon slices.
This method intensifies the fruit’s natural sweetness and imparts a subtle, smoky flavour, which pairs with the salty richness of the serrano ham. The combination of smoky, sweetwatermelon and savoury ham creates a blend of flavours and aromas that captivates as well as delights the senses.
Jamón serrano and watermelon salad with honey and basil
Ingredients
- 1 baby watermelon
- 200 g (7oz) jamón serrano
- juice of 1 lime
- 1 tbsp honey
- good pinch of chilli flakes
- 3 tbsp extra virgin olive oil
- large handful of basil leaves
- flaky sea salt and freshly ground black pepper
Instructions
- Remove the skin from the watermelon, cut the flesh into small wedges and arrange on a platter.
- Arrange the jamón serrano around the watermelon andsqueeze over the lime juice. Season with salt and pepper,drizzle over the honey and scatter with the chilli flakes.
- Finally, drizzle with extra virgin olive oil, scatter with basiland serve immediately.
Notes
Excerpted with permission from The Spanish Pantry by José Pizarro (Hardie Grant, 2025). Photography by Emma Lee.