The rice salad with melon and prosciutto combines the ingredients we love the most in a cold summer dish, flavorful and tasty. It’s very easy to prepare, to store, and to serve anywhere, at the beach, in a buffet, at work, perfect when the heat is on.
I used long-grain jasmine rice, which I adore and which goes really well in this unique dish, a fragrant French-style melon and good quality sweet prosciutto. I dressed it all with fresh mint, extra virgin olive oil, and a sprinkle of black pepper. Try it too, and you won’t want to be without it in the summer.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.5 oz Jasmine rice
- 1/2 melon (sweet French-style about 10.5 oz cleaned)
- 5.3 oz prosciutto (sweet)
- 8 tablespoons extra virgin olive oil
- 1 pinch fresh mint
- 1/2 teaspoon fine salt
- to taste black pepper (a sprinkle to taste)
Steps
First, rinse the rice under running water, then cook it in slightly salted water.
Drain and let it cool. If you have a rice cooker, cook it as you usually do.
Cut the melon in half, clean it inside and out, removing seeds and skin, then cut it into small cubes.
Cut the prosciutto into small strips.
In a small bowl, put the chopped mint leaves with the olive oil, salt, and a sprinkle of freshly ground black pepper. Mix the composition.
Prepare the rice salad by combining all the ingredients with the previously cooked and cooled rice, mix well, and place it in the refrigerator before serving it on the plate with a drizzle of raw oil.
