Melon and Prosciutto Salad Recipe

Ingredients

• 1 cup spring mix greens, or more as needed
• 1/2 cup feta crumbles
• 1/3 cup slivered almonds
• 1/3 cup Champagne salad dressing (such as Girards Champagne Vinaigrette)
• 4 slices prosciutto
• 1/2 honeydew melon, rind removed, cut into wedges
• 1/2 cantaloupe, rind removed, cut into wedges

Directions

Step 1: In a large bowl, combine the spring mix, feta crumbles, and slivered almonds. Toss to mix evenly.

Step 2: Add the Champagne salad dressing to the mixture, tossing gently to coat all ingredients. Set the salad aside.

Step 3: Carefully wrap a slice of prosciutto around each wedge of melon, making sure to wrap it tightly but not too tightly to keep the melon secure.

Step 4: Arrange the prosciutto-wrapped melon wedges on top of the salad mixture.

Step 5: Repeat the process with the remaining melon wedges and prosciutto slices, arranging them neatly on top of the salad.

Nutrition Facts (per serving)

• Calories: 355
• Fat: 15g (20% DV)
• Saturated Fat: 4g (21% DV)
• Cholesterol: 18mg (6% DV)
• Sodium: 542mg (24% DV)
• Total Carbohydrate: 51g (19% DV)
• Dietary Fiber: 6g (21% DV)
• Total Sugars: 46g
• Protein: 9g (19% DV)
• Vitamin C: 177mg (197% DV)
• Calcium: 167mg (13% DV)
• Iron: 2mg (10% DV)
• Potassium: 1514mg (32% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Melon and Prosciutto Salad is a dish that brings together two unlikely but complementary ingredients: sweet, juicy melon and savory, salty prosciutto. This refreshing salad has become a popular choice for gatherings, offering a balanced combination of flavors and textures that excite the taste buds. Its a quick, easy-to-make dish thats sure to impress your guests or elevate your meal.

Origin and History

The origins of melon and prosciutto salad can be traced to the traditional culinary practices of Italy. In the Mediterranean region, it is common to pair fruits with cured meats like prosciutto, a practice that dates back centuries. Prosciutto di Parma, a delicacy from Parma in northern Italy, is often wrapped around fresh seasonal fruits such as melons. This pairing is believed to have evolved from the regions desire to balance the richness of salty meats with the refreshing sweetness of fruit. Over time, this combination spread throughout Italy and beyond, inspiring various regional adaptations and becoming a classic dish in Mediterranean cuisine.

Regional Variations

Although the concept of pairing melon and prosciutto originated in Italy, the dish has taken on different forms depending on the region. In Italy, variations can include the use of different types of melons such as cantaloupe or honeydew, as well as a variety of other cured meats like speck or bresaola. In Spain, a similar dish might be served with jamn ibrico, a type of cured ham known for its rich flavor. Some variations also include fresh herbs like basil or mint, or a drizzle of balsamic glaze for an added layer of sweetness and acidity.

Distinguishing Features

What sets melon and prosciutto salad apart from other salads is its striking combination of sweet and salty elements. While fruit salads are commonly associated with sweetness, this dish offers a savory twist, thanks to the prosciutto. The prosciuttos rich, saltiness contrasts with the melon's delicate, juicy sweetness, creating a harmonious balance. Additionally, the textures in this saladcrisp greens, tender melon, and thinly sliced prosciuttoadd layers of contrast that make each bite intriguing. This unique combination makes it stand out from traditional fruit salads or salads that focus on more conventional ingredients like tomatoes or cucumbers.

Where It's Typically Served

This salad is commonly served as a starter or appetizer, especially at summer gatherings or festive occasions. Its a perfect dish for outdoor dining, picnics, and barbecues, thanks to its light and refreshing nature. In Italian restaurants, it's often presented as part of a antipasto platter, a selection of appetizers served before the main course. It pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Prosecco, which complements both the sweetness of the melon and the saltiness of the prosciutto. You can also serve it alongside grilled meats for a well-rounded meal.

Interesting Facts

• The name "prosciutto" comes from the Latin word "perexsiccatus," meaning "dried," referencing the traditional method of air-drying the meat.
• The most famous melon varieties used in this dish are cantaloupe and honeydew, but there are over 50 types of melons grown worldwide, each with its own unique flavor.
• In Italy, the pairing of melon and prosciutto is a staple of summer menus and is often enjoyed during the months when melons are in season, typically from late spring to early fall.
• The dish has become so popular that it is now a common offering in international restaurants, with many chefs adding their personal twists, such as incorporating different dressings or garnishes.

Whether you're making it for a dinner party, a picnic, or a special occasion, melon and prosciutto salad is a versatile dish that combines the simplicity of fresh ingredients with the sophistication of Mediterranean flavors. Its unique blend of textures and flavors ensures that it remains a crowd favorite, offering a refreshing and savory experience that can be enjoyed in various culinary traditions.

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