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Summer Melon Salad With Prosciutto And Mint Vinaigrette
With temperatures hovering in the 90s here in the Northeast, who wants to turn on the oven or slave over a hot burner?
Not I, and probably not you.
When I saw this beautiful salad in Coastal Living magazine, I knew this would be perfect for one of those steamy days as we’ve had this week. Picking a ripe melon is difficult, but I let both the cantaloupe and the honeydew sit on the counter for a few days to be sure they were at their peak.
The combo of sweet melon in season, with fragrant salty prosciutto isn’t a new one, but the mint vinaigrette takes it to a new level.
Got a partner with a he-man appetite who requires a heftier meal? Then just add a couple of hard-boiled eggs on the side, a hunk of good cheese, or both.
Breadsticks are always a good idea too, especially when they’re covered in lots of seeds.
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Summer Melon Salad with Ham and Mint Vinaigrette
recipe from Coastal Living
2 Tbsp. sherry vinegar (I used white balsamic)
1 Tbsp. minced shallot
1/2 Tbsp. honey
1/4 tsp. kosher salt
3 Tbsp. olive oil
2Tbsp. chopped fresh mint, divided
1 small cantaloupe (about 3 lb.) halved lengthwise
1 small honeydew melon (about 3 lb.) halved lengthwise
2 oz. (I used 1/4 lb.) thinly sliced prosciutto
1/4 tsp. black pepper
1. Whisk together vinegar, shallot, honey and salt in a small bowl. Add oil in a slow, steady stream, whisking until incorporated. Stir in 1 tablespoon chopped mint. Set aside.
2. Remove and discard seeds from 1 half of each melon; cut each into 2-inch-wide radial spokes, about 6 slices each. Reserve remaining melon halves for another use.
3. Using a sharp knife, follow the natural curve of the melon to remove the rind.
4. Arrange melon pieces and prosciutto slices on a platter. Drizzle vinaigrette over the top; sprinkle with black pepper and remaining 1 tablespoon mint.
This Post Has 9 Comments
  1. What a wonderful combination. My mouth is watering looking at the melon slices! And the saltiness of the prosciutto is the perfect foil for the sweetness of the melons. I would be completely satisfied with that dish for my meal. Oh! And a breadstick or two. 🙂 Have a good weekend.

  2. We too are in the midst of a heat wave, and the oven is absolutely out of question. A delicious and colorful alternative for a special dinner on those warm summer evenings. I presume a glass of wine is part of the meal…

  3. I live on melons during the heat wave. And you're right – I need to add heft for the big eater in my home. So the eggs and bread does the trick. I love the vinaigrette – now that's refreshing,

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