Melon and Prosciutto Salad with Parmigiano-Reggiano

It's that time again - on the first Wednesday of a new month the Cooking Light Supper Club gathers for a virtual dinner. I could imagine what it would be like if we ever met in person as a group -laughter, food chat, and smiles galore. However, because we are spread out throughout North America we dine virtually.

This month's theme, selected by Sarah, was "Why Don’t We Go Italian?"

Goodness, pick me, pick me!

I was asked to bring a salad.

I selected an amazing salad that was one of the more refreshing things I have eaten in months. It was also amazingly quick and easy to prepare. We all loved the sweet-salty-herbal flavor of this salad. It was refreshing and so summery. . . we need that these days!

The fact that a serving has only 87 calories does not hurt either.

Melon and Prosciutto Salad with Parmigiano-Reggiano

3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Comments

[bellini]

With Spring arriving slowly, but surely, we crave fresh ingredients like this Jerry. I like the new look by the way. I am also very envious of your upcoming trip to Italy.

[Sarah Galvin (All Our Fingers in the Pie)]

Great salad, Jerry. Have you revamped your blog!

[JDeQ]

Thanks -we needed to rearrange the furniture a bit. I have a few more things to get to but it's so darn hectic right now!