Summer Melon with Fig and Prosciutto

Best summer salads: Summer Melon with Fig and Prosciutto

  • Prep Time: 
  • Yield: Makes 8 servings (serving size: about 2 cups)

Nutritional Information

Calories per serving: 212
Fat per serving: 7g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrates per serving: 34g
Fiber per serving: 4g
Cholesterol per serving: 14mg
Iron per serving: 1mg
Sodium per serving: 461mg
Calcium per serving: 127mg




  • 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
  • 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
  • 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
  • 3 ounces prosciutto di Parma, julienned
  • 1 bunch basil
  • 8 fresh dark-skinned figs, trimmed and quartered
  • 1/4 pound arugula
  • 1 tablespoon extra-virgin olive oil
  • 1 (4-ounce) block ricotta salata, shaved, for garnish
  • 1 tablespoon crushed red pepper, for garnish


1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.

*Note: If you can’t find Sharlyn melon, use extra honeydew or cantaloupe.

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