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.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
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.
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Refreshing, colourful and delicious!
Cheers,
Rosa
This is the best on a hot summer day, the colors are gorgeous, love your platter and those seeded breadsticks, yum!
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.
I love melon and prosciutto. Nothing more refreshing in summer. Thank you, Linda, for reminding me to whip this up.
Julie
I love melon and prosciutto. Nothing more refreshing in summer. Thank you, Linda, for reminding me to whip this up.
Julie
ho tutti gli ingredienti a casa, voglio provare questo piatto così colorato ed estivo !Un abbraccio
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…
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,
That looks so cool and refreshing, Linda! You're right it is hard to pick a perfect melon but I'm willing to try just to make this 🙂