This takes the classic prosciutto and melon combo and flips it on its head. Honeydew balls (or chunks!) get tossed with olive oil and Calabrian chilies, olives and mint, for a bright, summery, savory side. —Emma Laperruque
fresh mint leaves (smaller ones in tact, larger ones torn in half)
extra-virgin olive oil
crushed Calabrian chilies
flaky salt, if needed
Preheat the oven to 400° F. Line a sheet pan with foil. Add the prosciutto in a single layer. Roast for 10 to 15 minutes until wrinkly and firm. It will crisp significantly as it cools. Transfer to a paper towel-lined plate to cool completely.
Meanwhile, assemble the fruit salad. Combine the melon, olives, and mint in a bowl. Add the olive oil and Calabrian chilies. Gingerly toss, taking care not to smush the melon. Taste and season with salt if necessary—remember, the prosciutto will be very salty. When you’re ready to serve, break the prosciutto into pieces and crumble on top.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.