This refreshing fruity salad combines ripe seasonal cantaloupe and watermelon and salty feta cheese for an easy summer side or meal. It all gets simply tossed in lime juice and salt and topped with your very best olive oil, herbs, and prosciutto. To make this a meal, serve with a side of crusty bread and dunk it into that melon oil at the bottom of the platter.
Ingredient highlight
Watermelon! Is great in the summer because it’s super hydrating with a 92% water content. It also contains vitamin C, potassium, and magnesium and is rich in carotenoids and lycopene, which are strong antioxidants particularly important for eye and heart health.
Servings 4
Prep Time 20 minutes Ingredients
- 1/2 watermelon, cut into bite-sized cubes (about 3 cups)
- 1/2 cantaloupe, cut into bite-sized cubes (about 3 cups)
- 1 (8 oz) block feta, cut into bite-sized cubes
- 2 tbsp lime juice
- 1/2 tsp kosher salt
- 3 oz prosciutto, torn into pieces*
- 1/2 cup loosely packed basil, mint, or cilantro
- Olive oil
Instructions
- In a large bowl or shallow salad bowl, add the melon, feta, lime, and salt and use your hands to toss to coat. Leave in the bowl or transfer to a large platter (for best presentation).
- Drizzle generously with your best olive oil and top with prosciutto and fresh herbs of choice
Items you can prep ahead (optional)
- Cut watermelon and cantaloupe into bite-sized cubes (3 cups each)
- Cut 8 oz feta into bite-sized cubes
Substitutions:
- To make vegan, skip the prosciutto and sub avocado chunks for the cheese.
- Use all watermelon or all cantaloupe or use any other melon combo.
- Use mozzarella cheese in place of feta.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Enjoy this chilled right out of the fridge for the most refreshing, cooling salad!
- Chop everything up smaller and use it as a salsa for chips.
- Toss with stale bread for a take on panzanella.
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