I wasn't wowed by this. It wasn't bad. It is something different but I don't think I will fix it again. A very earthy flavor.
I made this for Easter. It is good but it's difficult to serve. It doesn't work serving from a bowl. If serving as a side salad, it really should be assembled on individual plates after mixing the melon, mint and juice. I 'balled' the melons and used 1/2 of each melon for the 4 of us.
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.
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.
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!
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!
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!
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.
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.