Melon and Prosciutto Salad with Parmigiano-Reggiano 

recipe and image: James Steufix
(Serves 6-8)


  • 3 cups (½ inch) cubed honeydew melon (about ½ medium melon)
  • 3 cups (½ inch) cubed cantaloupe (about 1 medium melon)
  • 3 Tablespoons thinly sliced fresh mint
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • 2 – 3 ounces thinly sliced prosciutto, cut into thin strips
  • ½ cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • Cracked black pepper (optional)
  • Mint sprigs (optional)




Combine honeydew, cantaloupe, mint, lemon juice and black pepper in large bowl. Toss gently. Pour melon mixture out onto a serving platter. Distribute prosciutto evenly over melon mixture. Sprinkle Parmigiano-Reggiano over the dish. Garnish with cracked black pepper and fresh mint sprigs, if desired.


This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

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