(updated 9/29/2023) This is an elegant twist on the quintessential Italian prosciutto e melone – crispy prosciutto tossed with melon chunks and garden mint and then drizzled with a lovely rich olive oil. The recipe came from an old Sunset Magazine my mother-in-law brought over one day; here is the link on Sunset’s recipe page.

It’s very simple. Cook 2 slices of prosciutto on your skillet on medium heat for 3 – 4 minutes. Remove to a plate and let cool. In the meantime, cut a half of a cantaloupe into bite-sized pieces, or use a melon baller to scoop them out. Crumple the cooled prosciutto over the melon. Chop 6-8 mint leaves and add to the salad. Drizzle with 2 teaspoons high-quality olive oil, toss gently, and serve.

I’ve been serving this all the time this summer. We’ve had it with poached eggs for weekend brunch, as a side dish with spaghetti and artichokes, or by itself for a solitary lunch in the sun. I could eat it every day – the prosciutto adds a great salty crunch and the mint adds a freshness and brightness. Don’t skip the olive oil. A drizzle of a high quality extra virgin olive oil is the perfect finish.