Summer Melon Salad with Mint and Prosciutto
INGREDIENTS
1 small seedless watermelon, between 3-4 pounds
1 pound cantaloupe (about 1/2 medium-sized melon)
1/4 cup loosely packed fresh mint leaves, minced
6 ounces feta cheese, crumbled or cut in 1/2-inch cubes
6-8 ounces prosciutto or ham, thinly sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and ground black pepper, to taste
PREPARATION
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.
SERVING SUGGESTION
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.
Recipe and photo courtesy of http://strongertogether.coop/
