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.
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.
JBugsKitchen's Review
Light, delicious and a great use of some of the best fruits of summer. Perfect for a hot August night. I'd make it again in a heartbeat. It would be ideal on a buffet table too, without the arugula.
karenfar's Review
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.
nancynew's Review
We loved this. Colorful, very flavorful. Had as main dish also. The prosciutto and cheese are a nice salty counterpart to the sweet fruit and dressing.
sukeedog's Review
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!).
mikoprice's Review
N/A
Ladycc212's Review
Really great salad. I used cantaloupe instead of watermelon. Also added Dijon mustard to the dressing. Will be using this for entertaining.
Fauxfoodiegirl's Review
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SandraMcGowen's Review