A Prosciutto and Melon Salad is as refreshing as it sounds, but adding zucchini noodles to the mix takes things to a whole new level. Make that outdoor get-together one to remember with deliciously sweet melon, creamy goat cheese and savory Prosciutto di Parma. This dish is the perfect way to use all those seasonal garden fruits and vegetables, while giving them a kick with prosciutto and cheese. Serve with a pitcher of fresh lemonade (we won’t tell if it’s a little spiked) and this Prosciutto and Melon Salad with Zucchini Noodles is all you need to get into the warm-weather spirit. This recipe was originally featured on Girl in the Little Red Kitchen as part of her Spring Garden Party.
- 1/2 cup balsamic vinegar
- 2 medium zucchinis
- 1 small to medium ripe cantaloupe
- 4 ounces Prosciutto di Parma
- 2 ounces goat cheese
- 1 tablespoon extra virgin olive oil
- Flaky sea salt and black pepper
In a medium saucepan over medium heat add the balsamic vinegar and bring to a boil, reduce the balsamic vinegar down by half or until it has a nice thick syrupy texture. Set aside to cool.
Using a vegetable sprializer on the A or thin noodle blade, spiralize the two zucchinis.
Cut the melon in half, remove the seeds and use a melon baller to scoop the flesh of the cantaloupe from the melon.
On a large platter, arrange the zucchini noodles and toss with the melon balls, tear off pieces of the Prosciutto di Parma and scatter around the top of the salad and finish with goat cheese crumbles.
When ready to serve drizzle the salad with the balsamic reduction and extra virgin olive oil.
Season with flaky sea salt and a generous amount of black pepper.
We’d love to hear your thoughts, ideas and comments on this recipe.