A few weekends ago, we enjoyed an outdoor summer supper experience at Girasole in the Shadyside neighborhood of Pittsburgh. It was my second time visiting and enjoying the same delicious spinach ravioli. But first, we tried their summer recipe for bruschetta. Usually, this is crispy bread with a tomato, onion and garlic relish. This bruschetta was that same crispy bread, but instead of tomato, it was topped with sweet diced cantaloupe and salty prosciutto. The waiter explained that melon and prosciutto are commonly combined in Italian summer dishes -- inspiring this seasonal dish. Admittedly, when I saw a recipe for melon and crispy prosciutto salad in Southern Living a few weeks back, I flipped right past it. Lesson learned. We enjoyed that salad recipe tonight with a few minor adaptations. And it was delicious.
This salad will make for a most excellent brunch dish or summer side dish -- in addition to a filling meal on its own. Southern Living recommended honeydew and arugula, but we went with our preferences and what was on sale at the grocery store this week: spinach greens and cantaloupe.
This salad will make for a most excellent brunch dish or summer side dish -- in addition to a filling meal on its own. Southern Living recommended honeydew and arugula, but we went with our preferences and what was on sale at the grocery store this week: spinach greens and cantaloupe.
Here's what you'll need...
For 2 servings
Salad:
4 slices prosciutto
4-5 cups spinach leaves
1 cup thinly sliced cantaloupe pieces
1/4 cup feta crumbles
1/4 cup coarsely chopped pistachios
Dressing:
3 tablespoons chopped mint leaves
2 tablespoons olive oil
3 tablespoons white wine vinegar
3 tablespoons honey
salt and pepper
Let's get started...
1. To prepare the dressing, in a large bowl whisk together oil, vinegar, and honey until smooth. Then, add mint and salt and pepper to taste. Set aside.
2. Place prosciutto on a microwave safe plate in a single layer. Cover with a damp paper towel and microwave on high for 2 minutes or until crispy.
3. Add greens, melon, pistachios, and feta to the dressing and begin to toss.
3. Remove prosciutto from microwave and break into salad bowl in large pieces.
4. Toss thoroughly and plate to serve.
For 2 servings
Salad:
4 slices prosciutto
4-5 cups spinach leaves
1 cup thinly sliced cantaloupe pieces
1/4 cup feta crumbles
1/4 cup coarsely chopped pistachios
Dressing:
3 tablespoons chopped mint leaves
2 tablespoons olive oil
3 tablespoons white wine vinegar
3 tablespoons honey
salt and pepper
Let's get started...
1. To prepare the dressing, in a large bowl whisk together oil, vinegar, and honey until smooth. Then, add mint and salt and pepper to taste. Set aside.
2. Place prosciutto on a microwave safe plate in a single layer. Cover with a damp paper towel and microwave on high for 2 minutes or until crispy.
3. Add greens, melon, pistachios, and feta to the dressing and begin to toss.
3. Remove prosciutto from microwave and break into salad bowl in large pieces.
4. Toss thoroughly and plate to serve.
That's it. A no frills to make, but frill-full salad for your summer dinner menu rotation.
