- 1 tablespoon Sherry wine vinegar
- 3 tablespoons thinly sliced fresh mint, divided
- 4 cups (packed) mixed baby greens (about 3 ounces)
- 4 honeydew melon wedges, peeled
Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.
- 1 (4-oz.) package prosciutto
- 6 tablespoons chopped fresh mint
- 4 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 3 tablespoons honey
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 10 cups loosely packed baby greens (such as arugula)
- ½ honeydew melon, peeled, seeded, and coarsely chopped (about 6 cups)
- 1 (4-oz.) package feta cheese, crumbled
- ½ cup pistachios, coarsely chopped
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.
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.
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- 1 4 oz pkg prosciutto
- 6 T fresh mint chopped
- 4 T olive oil
- 3 T white wine vinegar
- 3 T honey
- 3/4 tsp kosher salt
- 1/2 tsp pepper freshly ground
- 10 C arugula lettuce or other loosely packed baby greens
- 1/2 (about 6 C) honeydew melon peeled, seeded, chopped
- 1 4 oz pkg feta cheese crumbled
- 1/2 C pistachios coarsely chopped
Honeydew and Prosciutto with Greens and Mint Vinaigrette - Recipes
Summer Melon Salad with Ham and Mint Vinaigrette
From Coastal Living magazine, July/August 2017
2 Tbsp. sherry vinegar (I used white balsamic)
2Tbsp. chopped fresh mint, divided
1 small cantaloupe (about 3 lb.) halved lengthwise
1 small honeydew melon (about 3 lb.) halved lengthwise
2 oz. (I used 1/4 lb.) thinly sliced prosciutto
1. Whisk together vinegar, shallot, honey and salt in a small bowl. Add oil in a slow, steady stream, whisking until incorporated. Stir in 1 tablespoon chopped mint. Set aside.
2. Remove and discard seeds from 1 half of each melon cut each into 2-inch-wide radial spokes, about 6 slices each. Reserve remaining melon halves for another use.
3. Using a sharp knife, follow the natural curve of the melon to remove the rind.
4. Arrange melon pieces and prosciutto slices on a platter. Drizzle vinaigrette over the top sprinkle with black pepper and remaining 1 tablespoon mint.
Prosciutto & Melon Salad with Balsamic Vinaigrette
Total Time: 20 minutes
A lovely, summery salad featuring balls of juicy ripe cantaloupe, bits of salty prosciutto, creamy mozzarella and a flavorful (and easy!) homemade balsamic vinaigrette.
For Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon finely chopped fresh oregano
- 1/2 cup olive oil (or a mix of olive and another mild oil like grapeseed)
- sea salt and freshly ground black pepper, to taste
- 8 ounces mixed tender greens (I used maché and pea shoots)
- 1 ripe cantaloupe, scooped into balls
- 8 ounces small mozzarella balls (ciliegine or bocconcini), halved
- 8-10 slices prosciutto, cut or torn into bite-sized pieces
- To make vinaigrette, whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion. Season to taste with salt and pepper.
- To assemble, rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with a little flake sea salt and freshly ground black pepper, to taste. Serve immediately.
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Of all the wonderful things that summer brings, fresh juicy melon is definitely one of the best! And as with all summer fruit, you can enjoy melon straight out of the bowl, but there’s a heap of delicious recipes recipes made with juicy melon that are worth giving a shot! On that note, here’s a list of some of our favorite recipes that feature perfectly ripe seasonal melon.
Ceviche with Melon
Ceviche is one of those dishes that’s meant to be enjoyed on a hot summer day. And here, watermelon and cantaloupe are added to the mix to balance out zesty lime and spicy jalapeño.
This recipe calls for bass, scallops, and shrimp, but you can always use whatever combination of those ingredients you prefer or have on hand.
- 1/2 pound sea bass or halibut
- 1/4 pound sea scallops, side muscles removed
- 1/4 pound raw shrimp, 25-30 size
- 2 oranges
- 2 limes
- 2 tablespoons olive oil
- 1 teaspoon minced jalapeño pepper
- 2 tablespoons minced green onions
- Pinch of salt
- 1 1/2 cups watermelon, cut in 1/2-inch cubes
- 1 cup cantaloupe, cut in 1/2-inch cubes
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
- Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside.
- Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 1/4 cups of juice.
- In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, cantaloupe, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.
Cucumber Melon Chutney
This chutney is prepared the same way salsa is, but it has a curried flavor that adds an Indian twist to fresh veggies and fruit.
Serve your chutney on slices of toasted baguette for a seasonal bruschetta, or add them to the top of fish tacos or grilled chicken.
- 1 1/2 cups seeded and diced honeydew melon
- 1 1/2 cups seeded and diced cucumber
- 2 tablespoons minced red onion
- 1 small jalapeño pepper, seeded and minced
- 2 tablespoons minced cilantro
- 2 tablespoons minced fresh mint
- 1 teaspoon curry powder (optional)
- Juice of 1 lime
- Salt to taste
- In a large bowl, stir together all of the ingredients, tasting for salt. Refrigerate for at least one hour prior to serving.
If cantaloupe is your favorite melon, check out this sweet and zesty fresh salsa!
This cantaloupe salsa is totally dippable with tortilla chips, or you can use it on top of fish or chicken tacos.
- 4 cups diced cantaloupe
- 1 large cucumber, seeded and chopped
- 1 large jalapeño, seeded and chopped
- 1 large red bell pepper, seeded and chopped
- 1 large lime, zest, and juice
- 2 cloves garlic, minced
- 1 teaspoon sugar, to taste
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup chopped cilantro
- Place all ingredients in a large bowl. Toss to mix, and taste for balance. Add sugar to taste if the cantaloupe is very tart or bland. Store, tightly covered, for up to 3 days in the refrigerator.
Cantaloupe with Sugar Snap Peas and Ricotta Salata
In most recipes, melon is cut up into cubes.
But here, cantaloupe is sliced into thin ribbons to create a unique texture when it’s paired with other ingredients like snap peas and ricotta salata.
With a simple drizzle of olive oil and a sprinkle of Aleppo-style peppers, this melon recipe is simple, but full of flavor.
Watermelon Cayenne Hot Sauce
There’s something satisfying about combining sweet watermelon with spciy flavors.
And here, peak-season watermelon is combined with cayenne peppers to create a just-the-right-amount-of-heat.
If you’ve got a knack for canning you can make this recipe shelf-stable, otherwise it keeps well in the fridge for up to two months.
Chilled Cucumber Melon Soup
This slightly sweet and super refreshing chilled soup is particularly delicious on a hot summer day when cucumbers and melon are at their peak freshness.
This soup would be the perfect cooling appetizer for a grilled chicken dinner, or could defnitley be enjoyed all on its own.
This recipe calls for cantaloupe, but honeydew would be totally delicious too. You might want to avoid watermelon, just because you won’t get the same creamy texture that you’d get from other melons.
Cucumber and Melon Salad with Chile and Honey
A little spciy, a little tangy, and full of sweet melon, this simple salad of sorts would be a delicious and refreshing side dish for grilled meats or fish.
Shaving the cucumber and melon releases extra sweet and refrehsing juicy goodness, while roasted pistachios add a contrasting crunch for the dish.
This recipe calls for ricotta salata, but if you don’t have it on hand, feta or mizithra would work wonderfully!
Sweet, Sour, and Spicy Pickled Melon
Yes, pickled melons are a thing!
Here, melons are quick-pickled in the fridge with sugar, white vinegar, and red pepper flakes for a summer treat that’s sweet, sour, and spicy.
Enjoy your pickled melons straight out of the jar, or serve them on a charcuterie spread alongside cheese and prosciutto.
This recipe doesn’t call for any added sugar, making it a low-carb, low-fat, low-calorie sweet treat that’s bound to fill that sweet tooth.
Honeydew adds a sweet component, while lime juice, lime zest, and limeade add a punch of zesty sour flavor.
You can make these ice pops ahead of time and enjoy them for up to a month.
Melon Basil Burrata Salad with Crispy Prosciutto
Juicy, creamy, herby, crispy, and salty. This melon salad truly checks all the boxes!
Proscuitto is lightly baked to make it nice and crispy, making it the perfect contrast to juicy, firm melon.
Basil and perfectly ripe tomatoes add a refreshing element to balance out the sweet and salty ingredients.
Summer Melon with Basil-Mint Granita
A granita might be the simplest and most refreshing summer dessert.
It’s icy and cool, and the perfect treat to fill that sweet tooth.
Melon adds a touch of sweetness while mint and basil add a refreshing flavor to balance out zesty lime.
Grilled Shrimp with Melon & Pineapple Salsa
When they’re cooked well, grilled shrimp are absolutely delectable.
Here, zesty grilled shrimp is served with a fruit-forward salsa that’s made up of pineapple, melon, bell pepper, and red onion.
Serve your shrimp on a bed of lettuce or Mexican rice.
Wine Punch with Melon Ice Cubes
As with any sweet fruit, melon lends itself well to a variety of different drinks and cocktails.
Here, melon is scooped and frozen to create “melon ice cubes” that are used to keep dry riesling and triple sec nice and cool.
Lemon juice and lemon basil add a zesty and bright flavor that contrasts well with sweet melon.
Honeydew and Prosciutto with Greens and Mint Vinaigrette
Simple and delicious, this prosciutto and honeydew dish is perfectly sweet and salty.
This recipe calls for mixed baby greens, but we think peppery arugula and microgreens would be a delicious substitute.
With a simple dressing of olive oil and vinegar, the real star of the show is perfectly ripe melon.
Melons with Ginger Syrup
Of course, melons are absolutely delicious in a variety of recipes, but sometimes, the best way to enjoy them is chopped up and served with just a few simple ingredients. And this recipe is just that!
Calling for just 4 simple ingredients, this melon salad can be enjoyed as a healthy dessert or served as a side dish at a potluck.
If you wanted to make this salad just a tad more involved, you could add in chopped cucumbers for a cooling element.
Strawberry, Melon & Avocado Salad
At the very least, this salad is absolutely beautiful!
Cantaloupe, strawberries, and avocado are all arranged over a bed of spinach and topped off with simple ingredients like honey, sesame seeds, and mint.
Toasting the sesame seeds released their oil and provides a pleasant nutty flavor and texture to the dish.
Who doesn’t love fruit juice? Agua fresca is basically the best fruit juice you can enjoy because it’s made fresh right in your own kitchen, and you don’t even need a juicer to make it!
Made out of easy-to-blend fruits like melon, fresh berries, and pineapple, agua fresca is made with just 4 simple ingredients and is absolutely refreshing on a hot summer day.
This is also a great recipe to come back to when your fridge is full of too much melon than you know what to do with!
Cantaloupe & Blue Panzanella
Here’s a Panzanella recipe from our friends at Bow Hill Blueberries that’s the perfect summer dish to use up any stale bread you have kicking around in the pantry.
Day-old bread is combined with ripe blueberries and firm cantaloupe to create a simple side dish for outdoor dinners.
Basil and onion add a savory component to the dish.
Orange Fruit Salad
If you want an aesthetic fruit salad, consider this orange and yellow salad!
Featuring cantaloupe, orange, and mango, this is a Vitamin-C rich salad that’s citrusy and sweet.
You could also add in papaya and pineapple and still maintain the orange-yellow theme!
Black Bean with Melon(s) and Feta Salad
When you want a fruit salad that’s going to give you a little more in the way of sustenance, consider this black bean, melon, and feta salad!
Serve this fruit salad on its own or alongside your favorite fish tacos.
Honey adds a subtly sweet component to the dressing while lime juice adds a touch of zestiness.
Tips For Picking a Perfectly Ripe Watermelon
Nothing is more disappointing than cutting up an entire watermelon just to find that it isn’t quite ripe enough. You can avoid that heartbreak all together by learning a few tricks for ensuring that your watermelon is sweet and juicy rather than bland and disappointing.
1. The Field Spot Test
Given that melons grow on the ground, laying on their side, most of them have a spot that’s not red. Usually, the spot is a white, cream, or yellow color. This is called the field spot, and it’s the part of the melon that was touching the soil as it was growing.
The color of the field spot is a quick and easy way to tell if your watermelon is ripe. If it’s a creamy yellow color, it means the melon is ripe. A white color, on the other hand, indicates that the fruit isn’t quite ripe.
2. The Sniff Test
As with other fruits, a good way to tell if a melon is ripe is to give it a sniff. If it smells subtly sweet, it’s ripe for the taking. But if it smells super sweet, it may be a tad overripe. But if you’re planning on making a smoothie or sorbet, overripe isn’t necessarily a bad thing!
3. The Sound Test
Have you ever seen someone knocking on a melon in the produce department? You might think they look silly, but there’s actually something to it!
A ripe melon will make a deep, hollow sound. An unripe melon, on the other hand, will make a high pitched sound.
If you ever are wondering whether a watermelon is ripe, you can always ask a team member in the produce department for assistance. They’d be more than happy to help!
Leigha is the Marketing Assistant at the Skagit Valley Food Co-op.
Honeydew and Prosciutto with Greens and Mint Vinaigrette - Recipes
When Eric and I were in Spain we had a wonderful time. Barcelona was beautiful, the weather was hot and the people were really lovely. But for me, the food left something to be desired. It could have been the fact that their three major food groups seem to be potatoes, ham and anything fried. Potatoes and fried foods are awesome, but I can’t eat them for every meal. And ham, well ham just really isn’t my thing. Maybe it is the Jewish part of me. The Christian part of me loves all other parts of the pig. But the Jew part says no thank you to ham. Unless it is prosciutto (cured ham). Then all my religions are in.
I discovered this prosciutto and melon salad after a long day trip to a small coastal town about an hour south of Barcelona. I was tired and cranky and this salad made it all better. I know the idea of ham and melon is odd to us Americans, but the salty sweet combo is eye opening.
The 80 degree F weather we’ve had in LA this week made me want some big juicy melon. And what is better with some melon than some prosciutto?
1 tablespoon sherry wine vinegar
1 teaspoon honey
¼ teaspoon aniseed or fennel
2 tablespoons thinly sliced mint divided
2 tablespoons olive oil
4 cups mixed greens
½ honeydew melon cut into approximately 1 inch by 1 inch pieces
4 oz prosciutto
Salt and Pepper to taste
Ok guys. Here is where it gets really hard. Whisk the sherry, honey, aniseed an 1 tablespoon mint in a bowl. Then slowly whisk in the oil. Season the dressing with salt and pepper to your liking. Toss greens with 2 tablespoons of the dressing.
Wrap the melon and wrap with prosciutto and add it on top of the greens. Drizzle the remaining dressing over the mixture. Sprinkle the remaining mint over the top and add pepper to taste.
I wish there were more photos to share with you but my tipsy friends could only manage these. Now go blow your own mind with this amazing combo.
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There's More to Melon — Summer Fest
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring melons.
Picture this: You’re strolling through the produce section and the melon selection is juicier than ever. They’re so sweet and juicy, in fact, that they deserve a little more than a simple slice.
As you know, “melon” is an umbrella term, bringing to mind all of our thick-skinned, juicy-on-the-inside favorites, be it watermelon, cantaloupe or honeydew. Of course, nibbling unadulterated watermelon to the rind, wrapping cantaloupe in prosciutto and balling honeydew into a summer fruit salad are tried and true, but keep in mind that there’s more to melon at this time of year. Go for preparations that are entirely unexpected.
If you plan on growing your own melons, be sure to check out HGTV Gardens for great tips like watering your melons well in the beginning of the plants' life, but backing off to minimal watering after the majority of the fruit is set. It'll produce a sweeter meat in your melons.
Let’s start with the summery watermelon. Whether you’re spitting out the seeds or going the seedless route, there are a slew of ways to take the fruit from a one-dimensional slice to a thoughtful concoction. How? Begin by integrating cubes of fresh watermelon into dishes like this replenishing Watermelon-Feta Salad by Food Network Magazine that counters the salt of the cheese with the fruity sweetness. Or if you’re looking for something with a bit more crunch, combine it with cucumbers, cashews and goat cheese for Food Network Magazine’s Watermelon-Cucumber Salad. And it doesn’t stop with salads. Next time you whip up fish tacos, swap the standard tomato-based pico de gallo with a watermelon salsa, a la Food Network Magazine’s Fish Tacos With Watermelon Salsa recipe. And who knew watermelon could make a mean soup? Take Tyler Florence’s Watermelon Gazpacho as a prime example. It blends together with tomato, serrano chile, red onion and cukes for a chilled, silky and melon-imbued soup.
But watermelon’s not the only melon around that makes a killer soup — and then some. Alex Guarnaschelli’s sweet Cantaloupe Soup proves a solid way to put juicy cantaloupes to use by blending with lemon and sparkling cider. And if you’re looking for a fruit salad that goes beyond the norm, look to basil for an unexpected, herby spin with a Watermelon and Cantaloupe Salad With Mint and Basil Vinaigrette by Giada De Laurentiis.
And for the honeydew lovers among us, unite cubes of the green melon with spicy greens for a Honeydew and Arugula Salad by Food Network Magazine.
With melons so wonderfully in-season, it’s about time we go big with our preparations. Slice it, cube it, puree it — there’s never been a better time.
What’s your favorite melon recipe? Share it with us in the comments below.
Italian Sausage Brochettes w/Plochman’s Stone Ground Mustard Expand
|1 lb.||Italian Sausage, spicy cut in 1" pcs.|
|1 ea.||Red Bell Peppers, Cut in 1" pcs.|
|1 ea.||Onion, Spanish cut in 1" pcs.|
|8 ea.||5" bamboo skewers|
|6 oz.||Plochman’s Stone Ground Mustard|
Soak the skewers in water. Cut all the vegetables and the Italian sausage into pieces. To assemble use two pieces of sausage to skewer separated by onions and peppers. Brush the brochetttes with the Plochman's Stone Ground Mustard. Season the brochettes with salt and pepper to taste. Serve with additional mustard on the side.
For a full image of our Brochettes please visit our Facebook or Instagram page.
Italian Tuna Sandwich w/Plochman’s Deli Dijon Mustard Expand
|1 ea.||French Baguette|
|6 oz.||Solid white tuna|
|1/4 C.||Scallions (fine diced)|
|1/4 C.||Celery (fine diced)|
|2 oz.||Roasted Pepper Strips|
|1 T.||Chives (fine diced)|
|1/2 C.||Girard’s Custom Mayonnaise|
|2 t.||Plochman’s Stone Ground Mustard|
Cut 12 slices of baguette on the bias 1/2" thick. Drain the tuna, add the celery, scallions, mayonnaise and Deli Dijon mustard and mix gently. Top each slice of bread with a 1 ounce scoop of the tuna salad. To garnish top the tuna with roasted pepper strips and capers. Lastly, gentle broadcast the diced chives.
For a full image of our open faced sandwiches please visit our Facebook or Instagram page.
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