Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Jaime Harder
Recipe by Cooking Light July 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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), $ --Karen MacNeil

Nutrition Facts

87 calories; calories from fat 30%; fat 2.9g; saturated fat 1.5g; mono fat 0.5g; poly fat 0.1g; protein 5.3g; carbohydrates 11.1g; fiber 0.6g; cholesterol 11mg; iron 0.4mg; sodium 271mg; calcium 94mg.
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