Wild Arugula, Cantaloupe, and Watermelon Salad with Prosciutto and Blue Cheese

My mom has been pairing prosciutto with cantaloupe and melons from the time when cordless phones were first introduced (you had to pull out the long telescope antenna, and could hear yourself on your radio if you stood too close).

Lately, it seems everyone is touting melons and savory cured meats as the greatest thing since the iPhone 3G. But this combo is still old skool at our house. You really can't go wrong -- melon's inherent sweetness is always deliciously magnified by the salty, savory prosciutto, no matter how much technology has changed.

This simply chic salad is a send-up to my mom's appetizer: spicy wild arugula is paired with the season's juiciest cantaloupe and watermelon for a refreshingly tangy salad that pairs beautifully with grilled fish, meat, or pasta dishes. This salad isn't part of my Super Satisfying Salads Series though. Despite its alluring flavors, I could not classify prosciutto and blue cheese as health foods. But, boy, are they worth an extra 20 minutes on the elliptical.

Wild Arugula, Cantaloupe, and Watermelon Salad with Prosciutto and Blue Cheese
Makes 4 servings
Print recipe only here.

Dressing:
1 tablespoon extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon lemon juice
1 tablespoon fresh basil or parsley, finely chopped
salt and freshly ground black pepper, to taste

Salad:
8 cups wild arugula**
1/2 cup watermelon balls
1/2 cup cantaloupe balls
2 ounces thinly sliced prosciutto
2 tablespoons crumbled blue cheese
2 tablespoons toasted pine nuts

To make the dressing, whisk all of the ingredients in a small bowl and set aside.

To prepare the salad, place arugula, watermelon, and cantaloupe in a large bowl; coat with dressing and toss gently. Divide the salad among 4 plates. Top with prosciutto slices, crumbled blue cheese and toasted pine nuts. Garnish with additional basil or parsley, if desired.

**Wild arugula is a slightly darker shade of green than regular arugula, has delicate fluted leaves, and packs a more intense peppery flavor. Once only available at farmers' markets and specialty organic markets, it is now showing up at many supermarkets, including Trader Joe's. TJ's carries both organic and conventional wild arugula for just over $2.00 for a 7-ounce bag.

You might also like:

Watermelon and Green Olive Salad





Wild Rocket (Wild Arugula) Pasta





Looking for more savory watermelon recipes? Check out my latest piece, Watermelon Confidential, Dessert And So Much More, on NPR's Kitchen Window.

And check out Allen's week's worth of wonderful watermelon recipes over at Eating Out Loud.

On a separate but important note, most of you know that Sher of What Did You Eat? died unexpectedly of a heart attack recently. In her memory, Lia of Swirling Notions is hosting an online fundraiser in conjunction with WomenHeart, the National Coalition for Women with Heart Disease. To learn more, please see Lia's announcement.

Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa

How much watermelon does the average American consume each year? (answer below)

A. 6 pounds
B. 16 pounds
C. 38 pounds
D. 312 pounds

It's already the Fourth of July, and if you haven't had a watermelon yet, then this is the week to start. I mean, really, a Fourth of July without watermelon is like a birthday without a cake.

I love eating plain watermelon in its simple, sweet glory, but it’s also fantastic in savory dishes. The key is to pair it with contrasting flavors such as salty cheeses, bitter salad greens, acidic vinegars, or smoky grilled meats to balance the watermelon's sweetness.



In fact, why not try something different for this Fourth of July -- like my new Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa? For this dish, char-grilled steak is topped with a sweet and tangy watermelon salsa and crumby Mexican cheese. This salsa is so refreshing that you may want to make extra so your guests can dunk their tortilla chips in it while they're waiting for the steak to grill.

Then, while they're munching, you can show off your watermelon knowledge: the average American eats 16 pounds of watermelon a year! Course, I have over 20 pounds a year myself, so there a few people out there eating less than 16 pounds to average things out.

Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa
Makes 4 servings
Print recipe only here.

Salsa:
2 cups diced watermelon
1 cup diced mango
¾ cup diced, de-seeded, peeled cucumber
¾ cup diced jicama
2-3 green onions, finely chopped
1 serrano chile, with half the seeds
1 small avocado, diced
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon olive oil
1 teaspoon rice vinegar
2 tablespoons each of fresh chopped mint and cilantro
Salt, to taste

Steak:
4 (4-6 oz.) top sirloin steaks
Salt and pepper
8 white corn tortillas
½ cup Cotija Anejo cheese

Heat the grill to high. Season both sides of the steak with salt and pepper. Place steaks on the grill, close cover, and cook until charred, about 5 minutes. Closing the cover will help create a charred exterior and a softer, juicer interior. Turn steaks over, lower the heat to medium-high, and cook another 3-4 minutes for a medium-rare steak or 5-6 minutes for a medium steak. Allow to rest for 5 minutes before slicing.

Heat tortillas on the top rack of grill for about for 1 minute per side or until warmed through.

Place the sliced steak on the tortilla shell, spoon some salsa on top, and sprinkle with cheese. Serve immediately.

Note: Cotija Anejo is a mild flavored Mexican cheese with a crumbly texture and can be found in the refrigerator section of most major supermarkets.

And don't forget about grilled watermelon
for dessert!

Grilled Watermelon Slices with a Honey-Lime Syrup




You might also like:

Watermelon and Green Olive Salad





Susan's Summertime Salsa





Swordfish with Pineapple-Mango Salsa





Shrimp Tacos with Citrus-Avocado Salsa





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