Melon and Figs with Prosciutto and Mint

Adapted from A Platter of Figs and Other Recipes by David Tanis

It has been sooo hot here.  We thought we would get a bit of respite at our Palo Alto Farmer’s Market this Saturday, but even in Palo Alto, it was 103°!  The good news about the heat: the sweetest melons!  If you don’t eat prosciutto, you could also top this salad with a soft goat’s cheese.  Look for figs that are soft and very ripe.  This is a very easy and simple recipe that is great for hot weather.  Practically no prep time and no hot oven!

--Jenna Muller


1 large ripe melon

12 or so ripe figs

6 slices prosciutto

a few sprigs of mint


Halve the melon and remove the seeds.  Slice into thin wedges, then remove the skin with a paring knife.  Lay the melon slices in the center of a large platter  Cut the figs in half and arrange them over the melons.  Surround with the prosciutto.  Just before serving, cut the mint leaves into ribbons and scatter the mint over the platter.

meal or course
appetizer, brunch, buffet, first course, hors d'oeuvre, lunch, side, snack
recipe type
quick + easy