Melon Salad with Prosciutto

This salad was amazing! I had most of the ingredients on hand except for the melons. Grabbed a watermelon at the market but then realized it was already mushy. I substituted quartered strawberries from my refrigerator. I also used 3/4 arugula and 1/4 baby spinach for the salad base because it's what I had on hand. The vinaigrette was interesting. I didn't care for it by itself when I taste-tested for seasoning. In fact, I almost didn't use it. But when drizzled over the salad, the flavors were quite complementary. I think next time, I will add a bit of Dijon mustard to the vinaigrette. Great for a light dinner in this sweltering Atlanta heat.

Light, delicious and a great use of some of the best fruits of summer. Perfect for a hot August night. I'd make it again in a heartbeat. It would be ideal on a buffet table too, without the arugula.

I made half this recipe for 2 of us and I and it is excellent. I added cantaloupe and omitted the mint. You could also saute pancetta in place of the prosciutto for another twist. This would make a nice first course but I served it with our dinner and it was too much. Definitely company worthy.

We loved this. Colorful, very flavorful. Had as main dish also. The prosciutto and cheese are a nice salty counterpart to the sweet fruit and dressing.

We enjoyed this but didn't loooooove it. The pepper was a nice touch - added some unexpected flavor. I do appreciate a salad that can incorporate this many fruits and veggies (and that can serve as a meal in itself, which is how we had it - with bigger portions, obviously!).

Really great salad. I used cantaloupe instead of watermelon. Also added Dijon mustard to the dressing. Will be using this for entertaining.