Salty cheese and ham accent the sweet summer fruit in this refreshing main-dish salad, a perfect meal on a sweltering summer day.
2 cups sliced seeded watermelon
2 cups sliced seeded honeydew melon
1/3 cup very thinly vertically sliced red onion
1 serrano pepper, very thinly sliced
2 ripe nectarines, pitted and sliced
1/4 teaspoon kosher salt
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons honey
4 cups arugula
1/4 cup torn fresh mint leaves
3 ounces prosciutto, very thinly sliced
1/2 ounce pecorino Romano cheese, shaved
How to Make It
Combine first 5 ingredients; sprinkle with salt. Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently. Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture. Divide prosciutto evenly among plates; top evenly with cheese.
I made half this recipe for 2 of us and I and it is excellent. I added cantaloupe and omitted the mint. You could also saute pancetta in place of the prosciutto for another twist. This would make a nice first course but I served it with our dinner and it was too much. Definitely company worthy.
We enjoyed this but didn't loooooove it. The pepper was a nice touch - added some unexpected flavor. I do appreciate a salad that can incorporate this many fruits and veggies (and that can serve as a meal in itself, which is how we had it - with bigger portions, obviously!).