This year has been pretty spectacular when it comes to travel. After my Africa adventures (South Africa, Botswana, Zimbabwe and Zambia) and a big group trip to Greece, I’d say we knocked it out of the park. But recently I’ve been reminiscing about trip to Italy last year and craving this Melon and Prosciutto Salad!
Every single place we’d visit on our Italy tripped served some version of a Melon and Prosciutto Salad or platter. It was my everything. The sweetness from the various melons with the saltiness from the prosciutto is a match made in heaven. (and, side note, one that I was very skeptical about at first) But now that I’m hooked, it’s here to stay! And it couldn’t be easier to make. It’s just a few simple ingredients! Predominately really really really good melon.
How do you buy really good melons you ask? Well, here’s the deal.
Cantaloupe – Smell the cantaloupe where the fruit was cut from it’s stem. It should smell very fragrant and sweet. If it doesn’t, move on to the next one!
Honeydew – First, make sure the honeydew is green!! We don’t want any grey-ish melons! You know that it’s ready to eat when you can hear the seeds rattling around when you shake it near your ear. And don’t be afraid to give it a gentle shake when there are other shoppers around you watching, they can judge all they want, but at least you’re going to go home with a great piece of fruit!
So there ya go!! Get after this Melon and Prosciutto Salad situation and you won’t be disappointed!
Melon and Proscuitto Salad
- 1 tablespoon champagne vinegar
- kosher salt and black pepper
- 2 tablespoons olive oil
- 5 ounces baby arugula
- 1 small cantaloupe, sliced or scooped into melon balls
- 1 small honeydew, sliced or scooped into melon balls
- 8 ounces bite-size fresh mozzarella (drained)
- 2 to 3 ounces prosciutto, torn
- Fresh basil leaves
- Fresh mint leaves
- balsamic glaze
- freshly ground black pepper
- Whisk the vinegar, salt and pepper while slowly pouring in the olive oil. Toss the dressing with the arugula and transfer to a serving platter.
- Tuck the sliced or scooped melon in the arugula and top with mozzarella balls and tear the prosciutto into bite-size pieces and scatter it overtop as well. Scatter with the fresh basil and mint leaves, drizzle with balsamic glaze and season with freshly ground black pepper.