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Double Melon Feta Salad with Prosciutto

Prep Time 20 minutes
Servings 4

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

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

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

Notes

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.