Two Melon, Prosciutto, and Feta Salad

Photograph by Dana Gallagher

This dish, from Sara’s Secrets for Weeknight Meals, is perfect for those warm summer nights when you don’t even want to switch on the stove. Melon and prosciutto is such a refreshing summertime appetizer that I wondered if there was a way to make it entrée-hearty without ruining its essential appeal.  I did it by adding watermelon and feta cheese to the lineup.  These two play together beautifully – the sweet watermelon and the salty feta, hand in hand, so to speak.  And the smoked paprika in the dressing pulls all the elements together.  (If you don’t have the time to track down the smoked paprika, you can substitute regular old sweet paprika from the supermarket.)

Makes 4 servings
Hands-on time: about 15 minutes
Total preparation time: 15 minutes

1 1/2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika, sweet or hot (see Sara’s Picks, below)
Kosher salt and freshly milled black pepper
5 tablespoons extra virgin olive oil
1/8  medium watermelon (about 2 pounds), peeled and sliced 1/2-inch thick
1/2 medium cantaloupe, (about 1 1/2 pounds), peeled and sliced 1/2 inch thick
6 ounces feta or aged goat cheese, thinly sliced
4 ounces thinly sliced prosciutto

Whisk together the lime juice, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Slowly whisk in the oil.

Arrange the melons, cheese, and prosciutto decoratively on a plate and serve with the dressing.

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