Melon and Prosciutto Salad with Parmigiano-Reggiano

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This colorful appetizer recipe would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 30%
  • Fat: 2.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.3g
  • Carbohydrate: 11.1g
  • Fiber: 0.6g
  • Cholesterol: 11mg
  • Iron: 0.4mg
  • Sodium: 271mg
  • Calcium: 94mg

Ingredients

  • 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
  • 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
  • 2 tablespoons thinly sliced fresh mint
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • Cracked black pepper (optional)
  • Mint sprigs (optional)

Preparation

  1. Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
  2. Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. --Karen MacNeil
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Melon and Prosciutto Salad with Parmigiano-Reggiano Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy