Melon Salad with Prosciutto

Photo: Johnny Autry; Styling: Mary Clayton Carl

Salty cheese and ham accent the sweet summer fruit in this refreshing main-dish salad, a perfect meal on a sweltering summer day.

Yield: Serves 4
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 10g
  • Saturated fat: 2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.9g
  • Protein: 8.6g
  • Carbohydrate: 31.5g
  • Fiber: 2.8g
  • Cholesterol: 18mg
  • Iron: 1.3mg
  • Sodium: 674mg
  • Calcium: 62mg


  • 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


  1. 1. 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.
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