The combination of prosciutto and melon is proof that sometimes there is a happy medium.
The marriage between thinly sliced dry cured pork and ripe juicy melon is an epic pairing of perfectly balanced proportions. Sweet and salty, fruity and fatty; they meld together on the palate to form a deliciously contrasted and irresistible cocktail.
You’ll typically see melon wrapped in prosciutto; this recipe is different in that it dices the pair and mixes them together in a salad. Dressed in nothing more than a squeeze of lemon, thick shavings of Parmigiano-Reggiano cheese and a sprinkle of fresh mint are added for a refreshing antipasto dish that is perfect for summer time.
Make sure to use quality prosciutto. You want it sliced thin to the point where it literally melts on your tongue—anything less with alter your entire experience with this salad.
And that’s it. Could anything so delicious get much simpler? Chop, chop, mix, mix, then go outside with a your melon prosciutto salad and a glass of wine, cue the Andrea Bocelli soundtrack in your head, and pretend like you’re in Tuscany somewhere overlooking the countryside. Instant summer vacation!
I got this recipe from a 2007 issue of Cooking Light. I have provided the original as it was written here:
Melon Prosciutto Salad with Parmigiano Reggiano:
Recipe by Jaime Harder, Cooking Light, July, 2007
Yield: 8 servings
- 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
- 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
- 2 tablespoons thinly sliced fresh mint
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 ounces thinly sliced prosciutto, cut into thin strips
- 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
- Cracked black pepper (optional)
- Mint sprigs (optional)
• 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.