Recipe borrowed with permission from www.strongertogether.coop
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The flavors of sweet melon, savory prosciutto and fresh mint play off each other perfectly in this refreshing summer fruit salad. 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.
| Servings | Prep Time |
| 6-8 servings | 30 minutes |
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The flavors of sweet melon, savory prosciutto and fresh mint play off each other perfectly in this refreshing summer fruit salad. 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.
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Ingredients
- 1 small watermelon (between 3 and 4 lbs)
- 1 pound cataloupe (about 1/2 medium-sized melon)
- 1/4 cup loosely packed mint leaves fresh and minced
- 6 ounces feta cheese cut or crumbled into 1/2 inch pieces
- 6-8 ounces prosciutto or ham thinly sliced
- 1/4 cup red wine vinegar
- 2 tbsp olive oil
- salt and pepper to taste
Servings: servings
Instructions
- 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.
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