Melon and Crispy Prosciutto Arugula Salad

One of my all time favorite appetizers is prosciutto and melon! If it is on the menu, I order it.  I love the flavors and how they blend together..YUM!  I was asked to bring a salad to a dinner party and when I saw this recipe in Southern Living – I thought it sounded delicious.

Instead of sliced prosciutto, it is cooked into a crispy, salty and crunchy topping!

I decided to lay everything out so that people could layer the ingredients for themselves.  I sliced the melon because I liked how it looked but it would be easier to eat if I had cut them into smaller pieces. If I did it again, I would prepare the salad, tossing the arugula in the dressing and then sprinkling all the toppings with the cut melon on top.

.It was delicious!  I loved how the melon blended with the crispy, salty prosciutto and feta plus the crunchy flavor of the chopped pistachios.  I would leave out the salt in the dressing next time – I thought it was a bit too salty but everyone else didn’t comment or tell me they thought so too.

Want a more traditional prosciutto and melon salad? I found this recipe on Love & Olive Oil that I want to try next time or give this BLT Salad with Buttermilk-Parmesan Dressing – it is a good one!

Print Recipe

Melon with Crispy Prosciutto Arugula Salad

Total Time20 minutes mins

Keyword: Arugula, Feta, Melon, Melon Prosciutto salad, Prosciutto

Servings: 4

Author: Southern Living

Ingredients

• 1 4-oz. package prosciutto (I used the diced prosciutto that comes in a package)
• 10 cup loosely packed baby greens such as arugula
• 1/2 Honeydew or Cantaloup melon peeled, seeded, and coarsely chopped (about 6 cups)
• 1 4-oz. package feta cheese, crumbled
• 1/2 cup pistachios coarsely chopped

Dressing

• 6 tablespoons chopped fresh mint
• 4 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 3 tablespoons honey
• 3/4 teaspoon kosher salt I suggest holding off on salt until you taste dressing
• 1/2 teaspoon freshly ground pepper

Instructions

• Arrange half of prosciutto on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave at HIGH 2 minutes or until crisp. Repeat procedure with remaining prosciutto. Break prosciutto into large pieces.
• For the Dressing:  Whisk together mint and next 5 ingredients.
• Toss greens and chopped melon with vinaigrette, and top with cooked prosciutto, crumbled feta cheese, and chopped pistachios.

Notes

*Wait to add the salt to the dressing - you may not need it with the salty prosciutto and feta.