Summer Melon with Fig and Prosciutto

Name: Summer Melon with Fig and Prosciutto
Prep time: 20 min
Total time: 20 min
Yield: Makes 8 servings (serving size: about 2 cups)
Ingredients: 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*; 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups); 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups); 3 ounces prosciutto di Parma, julienned; 1 bunch basil; 8 fresh dark-skinned figs, trimmed and quartered; 1/4 pound arugula; 1 tablespoon extra-virgin olive oil; 1 (4-ounce) block ricotta salata, shaved, for garnish; 1 tablespoon crushed red pepper, for garnish

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Looking for a new twist on your traditional summer salad? This Summer Melon with Fig and Prosciutto recipe blends sweet fruit with salty prosciutto di Parma for a unique and tasty side dish . Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

By Andrew Swallow

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Summer Melon with Fig and Prosciutto

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Summer Melon with Fig and Prosciutto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Summer Melon with Fig and Prosciutto