4 days you guys! 4 freaking days. Where did the time go?
Luckily, I did a ton of work on the wedding last weekend so I’m able to kinda take it easy for the next few days and spend time with my family and relax. Like making 100 billion pounds of granola. Okay, that’s a bit of an exageration, but you get the idea.
So now I get to lay low and eat this bright and colorful Melon and Proscuitto Salad.
I can’t remember where I first saw Melon and Proscuitto Salads on a menu but I think I was totally weirded out. I mean who puts meat with melon? So weird right? Wong. It’s phenomenal. The saltiness from the proscuitto go perfectly with the sweet notes from the melon. It’s actually quite addictive and super refreshing. And if you buy really good melons, this salad is going to rock your world.
How do you buy really good melons you ask? Well, here’s what I’ve found…
Cantaloupe – Smell the cantaloupe at the part where the fruit was cut from the stem. It should smell like cantaloupe. If it doesn’t smell faintly sweet, move on to the next one!
Honeydew – First, make sure the honeydew is green!! We don’t want any grey-ish melons! You know that it’s ready to eat when you can hear the seeds rattling around when you shake it near your ear. And don’t be afraid to give it a gentle shake when there are other shoppers around you watching, they can judge all they want, but at least you’re going to go home with a great piece of fruit!
And then go buy some really delicious freshly cut proscuitto and throw it all together and call it lunch.
I threw some fresh mint in my salads just to add a bit of contract and color too!
- 3 cups cubed honeydew melon
- 3 cups cubed cantaloupe
- 2 tablespoons thinly torn fresh mint
- 1 teaspoon fresh lemon juice
- 3-4 ounces thinly sliced prosciutto, sliced into thin strips
- freshly ground black pepper to taste
- Combine the honeydew, cantaloupe, mint and lemon juice in a large bowl and toss to combine.
- Arrange the fruit on a platter and drape the proscuitto over the melons.
- Top with a few twists of some freshly cracked black pepper and serve.
Happy salad making guys! And be sure to check out some other great melon recipes for this weeks Summer Fest:
Jeanette’s Healthy Living: Watermelon-Mint Freeze
Cooking With Elise: Quinoa Crunch With Melons, Blueberries and Yogurt
Haute Apple Pie: Watermelon and Feta Salad
Cooking Channel: Five Things to Make With Watermelon
Healthy Eats: Melon Refreshers
Ingredients, Inc.: Melon-Arugula Salad
Daily*Dishin: Honeydew Melon Salad With Genoa Salami and Mozzarella Fresca
Made by Michelle: Cantaloupe Popsicles
Chez Us: Cantaloupe Lime Agua Fresca
Napa Farmhouse 1885: Mixed Melon Smoothie
Virtually Homemade: Melon-Mint Popsicles
Thursday Night Dinner: Cantaloupe With Figs, Basil and Kalamata Olives
Zaika Zabardast: Cantaloupe Soup With Cardamom Infused Cherry Syrup
Sweet Life Bake: Paletas de Melon
HGTV Gardens: Garden-to-Table: Melons
FN Dish: There’s More to Melon
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!