Prosciutto Melon Salad
Aug 01, 2018
Summertime means serious 'salading'. And I don't mean the wimpy boring kind. I mean letting your creativity go wild and trying some new, fun combinations. It's easy to do this time of year because of all the fresh, quality ingredients at your fingertips.
This is my take on the classic prosciutto and melon appetizer that has the perfect combo of salty and sweet plus two other favourite summer ingredients; fresh herbs and bocconcini cheese.
It's a light refreshing side you can serve up with anything that comes off the grill, chicken, fish, burgers, you name it! And if you're looking to make this a meal in itself, see the notes I've added at the bottom.
1 small cantaloupe, seeded and cubed or balled using a melon baller
1 container cocktail size bocconcini cheese, drained
4 large slices of prosciutto, torn to bite sized pieces
1/4 cup fresh mint, chopped
1/4 fresh basil, chopped
1/4 cup olive oil
juice of half an orange
salt and pepper to taste
Mix the cantaloupe, bocconcini, mint and basil in a bowl. In a small dish, combine the olive oil, orange juice, salt and pepper. Drizzle dressing over cantaloupe mixture until well combined. To serve place on a platter and drape prosciutto over cantaloupe and cheese.
Serves 4 as a side dish.
*If you'd like to make this a full meal salad, add 2 cups cooked quinoa and 1 cup of spinach or baby kale.*