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Melon and Prosciutto Salad

Melon and Prosciutto Salad

A refreshing Melon and Prosciutto Salad that combines the sweetness of ripe cantaloupe with the savory flavor of prosciutto, enhanced by fresh basil and a drizzle of balsamic glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 Large Ripe Cantaloupe
  • 6-8 Ounces Prosciutto di Parma, thinly sliced
  • 8 Ounces Fresh Mozzarella Pearls (optional)
  • 1/2 Cup Fresh Basil Leaves, torn or chiffonade
  • 2 Tablespoons Balsamic Glaze
  • 1 Tablespoon Extra Virgin Olive Oil
  • Flaky Sea Salt, to taste
  • Black Pepper, to taste

Method
 

  1. Slice the cantaloupe in half and scoop out the seeds. Use a melon baller or slice into wedges.
  2. Tear the prosciutto into smaller ribbons and drape around the melon.
  3. If using, drain the mozzarella pearls and scatter them over the salad.
  4. Tear the basil leaves and sprinkle over the salad.
  5. Drizzle with olive oil and balsamic glaze, then season with salt and pepper.

Notes

Chill the melon for at least two hours before assembly. Serve immediately for best texture.