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.

Andrew Swallow
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

    Advertisement
  • *Note: If you can't find Sharlyn melon, use extra honeydew or cantaloupe.

Nutrition Facts

212 calories; fat 7g; saturated fat 3g; mono fat 1g; poly fat 1g; protein 8g; carbohydrates 34g; fiber 4g; cholesterol 14mg; iron 1mg; sodium 461mg; calcium 127mg.