Melon & Prosciutto Salad
Sometimes the simplest foods make the best meals. Wholesome and satisfying. Why we feel we need to look for something over the top creative to give us a thrill is beyond me. Yet I’m guilty of it as well, which would explain the 100s of cookbooks I have lining the shelves at home, and why I stopped hoarding culinary magazines at home, and now hoard them on Zinio.
If you haven’t heard of Zinio, they became my new best friend probably 6+ years ago when I realized I couldn’t save all the cooking magazines. The magazines were taking over my nightstand, end tables, and even my closet. Zinio came to the rescue and now I get my magazines online to click through, bookmark, print, delete when finished reading, or save! It’s wonderful! Oh and they don’t just have culinary magazines, they have all magazines. So check it out!
Getting back to simple, clean, no fuss foods…………..
Now that the weather is getting warmer I find myself walking through the farmers markets or produce section at the grocery stores thinking of meals to create with all the market fresh ingredients.
For the past couple years I’ve avoided purchasing melon. So often the melons would be too firm with little to no fragrance, so I didn’t purchase them. I love honeydew and cantaloupe though, so decided I’d pick up just one melon this time to test out.
Trying to think of all the ways I could come up with a fun and creative salad that would be healthy as well was my goal. I wanted to add in some greens, bright colors, a touch of saltiness, and mellow flavors.
I came up with this delicious Melon & Prosciutto Salad that I think you and those you serve it to will enjoy. Of course, feel free to sub out ingredients for those that suit your palate.
My Melon & Prosciutto Salad couldn’t be easier and more beautiful to serve on a bright sunny day, and ideal for Mother’s Day! I hope you’ll give it a try…..
Melon & Prosciutto Salad
- 1 medium size melon (cantelope or honeydew), halved, seeded & scooped
- 6 paper thin slices of Prosciutto
- mozzarella balls, ciligene
- 8 English Cucumber ribbons
- baby heirloom tomatoes, halved
- 1 cup arugula
- 3 basil leaves, chiffonade cut
- 1/4 cup lemon fresh lemon juice
- 1/3 cup Extra-Virgin Olive Oil
- 1-2 teaspoons honey or to taste
- Slice melon in half and remove seeds.
- Using a small cookies scoop, create melon balls using all the meat of the melon. Set aside in a separate bowl.
- Add mozzarella balls 4-5 per melon half and remaining ingredients. Set aside.
- Dressing: Combine dressing ingredients and toss sparingly over the ingredients. I prefer adding less. Then if you feel it needs more dressing, you can add it. Lightly tossed in my opinion tastes best.
- Divide ingredients among both melon halves and serve.
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