I have made this many, many times as written and received rave reviews. It is a wonderful combination of flavors. I have been asked for this recipes several times.
Melon and Prosciutto Salad with Parmigiano-Reggiano
sh3837 Posted: 12/08/08
FionaT Posted: 07/08/09
This recipe was just weird! To me nothing went together, and the meat with the sweet melon was strange. The textures did not go together either. It was hard to eat and made me feel a little queazy!
cerfenberg Posted: 05/02/09
I made this exactly as written and loved it, way easier than any other way I have seen to combine these ingredients. I would recommend not adding the prosciutto or the parm until just before serving, or it will get soggy.
lpuhlman Posted: 06/23/11
A great way to serve melon and prosciutto, such a classic italian recipe. Had this in Las Vegas in 108 degree temp outside. Cool, refreshing, and light!
JennySmith Posted: 07/07/11Burbank, CA
I really enjoyed this recipe...served with grilled chicken and whole wheat bread. The melons I used were not super tasty, but the other ingredients in the salad jazzed it right up. I did use a bit more lemon juice than the recipe stated for (I just squeezed a half lemon). Would make again!
ESmith6 Posted: 07/17/11
We really enjoyed this salad. The prosciutto and parm were a great offset to the melon. I was wary about the mint but it made the whole thing so refreshing.
waterlassie Posted: 05/29/12
I've prepared and been served prosciutto wrapped melon many times, usually as an appetizer or hors d'oeuvres. Doing it as a salad is a great idea. Loved the salty ham and parm blend matched with the sweet melon. Took it to a potluck and everyone raved. On my list of regular, easy and fab go-to's now.