Melon and Prosciutto Salad with Parmigiano-Reggiano

My blog is back up and running! yayyyy.

It was down for a week (or so). I’m such a computer dummy… absolutely clueless when it comes to computer lingo; every support forum I visited made no sense to me. FTP? What? Where do I find the database error? ugh.

Thank goodness for GoDaddy support, and they kicked in a free month of service. my lucky day.

I tried out this recipe, Melon and Prosciutto Salad with Parmigiano-Reggiano,  when it wasn’t so “dreary” out, it’s much more of a sunny-day recipe 🙂

When I fixed this up, I wanted a fresh, tasty dish and that’s exactly what I got.


  • 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)

Side note: I bought what I thought was honeydew melon, then sliced it open and discovered it had orange flesh like a cantaloupe.

Say what?

After researching what I purchased, I discovered there are three varieties of honeydew and Orange Flesh Honeydew was what I bought.

They tricked me. Now my dish isn’t as colorful. 🙁

Oh well, they both tasted delicious.   The one on the left is cantaloupe; on the right is {orange flesh} honeydew.

  • 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
  • 2 tablespoons thinly sliced fresh mint

Check out my new herb mill (A wedding gift from Mrs. Kim Reynolds) in the picture below. It’s pretty handy. Just put the fresh herbs inside and turn (the mill-thingy) then…fresh chopped herbs appear! 🙂

It’s the little things in life.

  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • Cracked black pepper (optional)
  • Mint sprigs (optional)


  1. Combine first 5 ingredients, tossing gently.
  2. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture
  3. Sprinkle with Parmigiano-Reggiano.
  4. Garnish with cracked black pepper and fresh mint sprigs, if desired.

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