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Melon Bowls with Prosciutto and Watercress Salad

The peppery bite of watercress contrasts with the Charentais melons that serve as salad bowls here (these grapefruit-size melons are like cantaloupe, only sweeter).

  • Servings: 4

Source: Martha Stewart Living, July 2004


  • 4 ounces thinly sliced prosciutto
  • 2 Charentais melons or small cantaloupes
  • Champagne Vinaigrette
  • 8 ounces watercress, tough stems discarded
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup yellow grape or cherry tomatoes, halved
  • 1/4 cup fresh basil leaves
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 325 degrees. Arrange prosciutto in one layer on a wire rack set over a rimmed baking sheet. Bake until crisp, about 20 minutes. Let cool. Coarsely chop half the prosciutto; set aside.

  2. Halve melons, and discard seeds. Drizzle 3 tablespoons vinaigrette over watercress, onion, tomatoes, chopped prosciutto, and basil in a bowl. Season with salt and pepper, and toss well. Divide salad among melon halves, and serve with remaining prosciutto slices.

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