Melon and Prosciutto Salad

Melon and Prosciutto Salad

This Melon and Prosciutto Salad from Marcelle Bienvenu is hard to beat on hot summer evenings.

Melon and Prosciutto Salad
Serves 6
A light and fresh summertime salad.
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  1. 1 teaspoon vegetable oil
  2. 4 ounces thinly sliced prosciutto or ham, cut into strips
  3. 3 cups cantaloupe balls (about 1 medium cantaloupe)
  4. 2 cups honeydew balls (about ½ large honeydew)
  5. 4 ounces shredded provolone cheese
  6. ¼ cup fresh mint leaves
  7. 2 to 3 tablespoons fresh lime or lemon juice
  1. In a medium skillet, heat oil over medium heat. Add prosciutto, and cook until crisp, 3 to 4 minutes. Remove prosciutto to a paper towel-lined baking sheet to drain.
  2. In a large bowl, combine cantaloupe, honeydew, and cheese. Cover and refrigerate until well chilled.
  3. Just before serving, add prosciutto, mint, and 2 or more tablespoons citrus juice to melon mixture. Toss gently to coat.
Louisiana Cookin


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