Melon & Prosciutto Salad

Posted on July 9, 2011


A contemporary (and tasty!) twist on the classic Italian antipasto prosciutto e melone, where chunks of fresh honeydew, cantaloupe or Tuscan melon are wrapped in paper-thin slices of salty prosciutto. The combination of sweet and salty, firm and juicy is perfect for summer and all year round.

Cantaloupe Prosciutto Salad
Serves 4

One ripe cantaloupe, cut into 1″ cubes
Salt and pepper to taste
2 teaspoons olive oil
2 teaspoons white wine vinegar
4 slices prosciutto, cut into thin strips, 1″ long
2 Tablespoons chives, chopped

Place all ingredients in a bowl and toss. Serve.

Photo by pizzodisevo

Posted in: GFCF, Recipe, Seasonal