1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
1 large beefsteak tomato, coarsely chopped
1 cucumber, peeled, coarsely chopped
1 jalapeño, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
Place bite size watermelon pieces and cucumber pieces on top of each bowl of gazpacho.
1 pound summer squash a mixture of zucchini and straight neck yellow
2-3 tablespoons olive oil
2-3 tablespoons fresh lemon juice
2-3 tablespoons fresh basil or fresh mint, cut into thin strips
1-2 cloves garlic, minced
Kosher salt, freshly ground pepper to taste.
Trim the ends off summer squash. Using a vegetable peeler, a mandolin,or a spiralizer thinly slice the squash lengthwise into thin strips and transfer to a large bowl.
In a small bowl, whisk together olive oil, lemon juice, basil, minced garlic, and kosher salt and pepper to taste.
Pour dressing over squash. Gently toss (use your hands). Let stand for a few minutes.
(optional) While squash is marinating in vinaigrette, heat a small skillet over medium heat. Lightly brush with olive oil. Add 4 thin slices of prosciutto and sauté for 2 minutes or until crisp. If you don’t have access to prosciutto (dry cured Italian ham), crumble some crisply cooked bacon. Sprinkle a little fresh parmesan cheese or lemon zest over the salad.
To plate, place squash/arugula on plate and top with ham crisps.