Every summer, I used to wrap prosciutto around melon slices. I loved the flavor combination, but I always found the slices a little unwieldy: too big for hors d’oeuvres, and awkward to cut with a knife and fork.
This simple salad solves the problem. Cutting the melon into cubes makes it easy to eat. The prosciutto and basil form a wonderfully flavorful dressing, especially when seasoned with a healthy grind of pepper. I end up using less prosciutto, so the sodium is under control, and I get a delicious salad that I can serve alongside grilled chicken, fish and shellfish.
Melon Salad With Prosciutto-Basil Dressing
This salad is best served within 2 hours of when it is made. Makes about 5 cups (6 servings).
Ingredients
2 ounces thinly sliced prosciutto, coarsely chopped
About 20 large basil leaves, chopped (3 tablespoons), plus more for optional garnish
2 tablespoons olive oil
One (2 1/4-pound) ripe orange-fleshed melon, such as cantaloupe, peeled, seeded and cut into 1/2-inch cubes; 5 cups cubed)
Freshly ground black pepper
Directions
Combine the prosciutto, basil and oil in a small bowl. Use a fork or your fingers to mix the ingredients and separate any prosciutto pieces that are clumping together.
Place the melon cubes in a serving bowl; add the prosciutto-basil dressing. Toss to incorporate, then season lightly with pepper.
Taste, and add pepper as needed. For best flavor and appearance, serve within 2 hours.
Per serving: 110 calories, 4 g protein, 11 g carbohydrates, 6 g fat, 1 g saturated fat, 5 mg cholesterol, 280 mg sodium, 1 g dietary fiber, 10 g sugar
