Summer Melon Salad with Mint and Prosciutto Recipe | Co+op

Ingredients

• 1 small seedless watermelon, between 3-4 pounds
• 1 pound cantaloupe (about 1/2 medium-sized melon)
• 1/4 cup loosely packed fresh mint leaves, minced
• 6 ounces feta cheese, crumbled or cut in 1/2-inch cubes
• 6-8 ounces prosciutto or ham, thinly sliced
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• Salt and ground black pepper, to taste