It’s a little too early (or too late) to be posting a recipe about melons (because they’re really not in season right now) but this Melon & Prosciutto Salad is just too good not to share now. I mean, melons are still available at your local grocery store in the dead middle of winter, so why not just buy one and taste for yourself how perfect and refreshing this salad is.
There are so many right things about this salad that make it soooo OK to buy melons out of season:
1/ It’s super EASY! It’s basically cutting a melon, placing prosciutto on each slice, drizzling vinegar and oil and sprinkling salt and pepper.
2/ It’s super QUICK! Ever not make a salad because you didn’t feel like washing, chopping, and prepping? You can literally make this salad in less than 5 minutes. Yes, I challenge you!!
3/ It’s super DELICIOUS! I was in disbelief that something so simple with such few ingredients can be so delicious…but it’s true!! The sweetness of the melons, the saltiness from the prosciutto, and the final drizzles and sprinkles is the best combination of flavors. Make sure though that the melon is ripe because you’ll need it to be really sweet to offset the saltiness of the prosciutto. And definitely don’t leave out the arugula because it adds the final peppery taste to every bite.
4/ It’s super PRETTY! I’m a fan of ‘ugly delicious’ but sometimes when a dish looks pretty on a plate you know it’s something you can serve during the week but also on weekends for a fancy dinner party.
I know it’s probably smarter to wait and buy melons when they’re in season, but with something so good you just can’t resist.
Melon & Prosciutto Salad
A refreshing salad that is as much delicious as it is easy to make. A salad worth buying melons out of season for.
Ingredients
- 1 melon (honeydew or cantaloupe)
- 70g or more Prosciutto (about 8-10 slices)
- Handful of fresh arugula
- Good quality extra-virgin olive oil
- Good quality balsamic vinegar
- Salt
- Freshly ground black pepper
Directions
- Step 1 Slice melon in half. Scoop out and discard seeds. Slice into thick wedges. For each half you should have about 4 slices. Peel outer tough skin off each wedge. (Make sure the melon is ripe to enjoy the ultimate sweetness.)
- Step 2 To assemble: Divide melon wedges over 2 clean plates. Drape prosciutto slices randomly over melon wedges. Add a small handful of arugula on the side of each plate. Alternatively you can also randomly place arugula over the prosciutto. Drizzle 1 tablespoon each of balsamic vinegar and olive oil. Lightly sprinkle salt and a few grinds of black pepper. That’s it! Enjoy!!