Summer Melon Salad with Mint and Prosciutto

Name: Summer Melon Salad with Mint and Prosciutto
Total time: 30 min
Yield: 6-8
Ingredients: Ingredients 1 small seedless watermelon, between 3-4 pounds 1 pound cantaloupe (about 1/2 medium-sized melon) 1/4 cup loosely packed fresh mint leaves, minced 6 ounces feta cheese, crumbled or cut in 1/2-inch cubes 6-8 ounces prosciutto or ham, thinly sliced 1/4 cup red wine vinegar 2 tablespoons olive oil Salt and ground black pepper, to taste

By:

Co+op

Recipe Information

Total Time:

30 minutes

Servings:

6-8

The flavors of sweet melon, savory prosciutto and fresh mint play off each other perfectly in this refreshing summer fruit salad.

Ingredients

1 small seedless watermelon, between 3-4 pounds
1 pound cantaloupe (about 1/2 medium-sized melon)
1/4 cup loosely packed fresh mint leaves, minced
6 ounces feta cheese, crumbled or cut in 1/2-inch cubes
6-8 ounces prosciutto or ham, thinly sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and ground black pepper, to taste

Preparation

Cut each of the melons in half. Scoop the seeds out of the cantaloupe. Using a sharp knife, trim the rind off the melons and cut the flesh into 1-inch cubes. Gently mix all ingredients in a large mixing bowl. Serve on crisp lettuce leaves and garnish with the prosciutto.

Serving Suggestion

Pair this salad with fresh salad greens or a couscous salad, crostini and sweet tea for the perfect al fresco lunch or summer salad buffet. Experiment with different varieties of seasonal fruits: honeydew, strawberries, blueberries, and pineapple are delicious contrasts to the salty prosciutto and feta.

Tips & Notes

Make a vegetarian version by skipping the prosciutto or ham. Or go further and make it vegan by also replacing the feta with a cup of coursely chopped pitted kalamata olives.