Description
A refreshing and elegant Melon Prosciutto Salad featuring sweet melon balls paired with savory prosciutto and creamy mozzarella, drizzled with a tangy balsamic glaze and olive oil dressing, then topped with fresh herbs for a burst of flavor.
Ingredients
Scale
Melons
- 1 ripe cantaloupe
- 1 ripe honeydew
Meat and Cheese
- 3 ounces sliced prosciutto, torn into pieces
- 8 ounces Ciliegine Mozzarella balls
Dressing
- 2 tablespoons olive oil
- 2 teaspoons balsamic glaze
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon ground black pepper
Garnish
- 1/4 cup chopped fresh herbs (mint, basil, sage)
Instructions
- Prepare the Melons: Slice the cantaloupe and honeydew melons in half and scoop out the seeds. Using a melon baller or a round teaspoon, gently press against the melon flesh and scoop out balls. After completing the first layer, slice about 1/2 inch off the top of the melon and continue scooping out balls to get the perfect shape. Repeat this process as necessary for both melons.
- Assemble the Salad: On a serving plate, combine the freshly scooped melon balls, torn prosciutto pieces, and Ciliegine mozzarella balls. This creates a harmonious mix of sweet, salty, and creamy elements.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic glaze, flaky sea salt, and ground black pepper until well combined. This dressing adds a flavorful and tangy finish to the salad.
- Dress and Garnish: Pour the dressing evenly over the assembled melon, prosciutto, and mozzarella mixture. Finally, sprinkle the chopped fresh herbs—mint, basil, and sage—over the top to add a refreshing herbal aroma and taste.
Notes
- Use ripe but firm melons for the best texture and flavor balance.
- Ciliegine mozzarella balls can be substituted with small fresh mozzarella pearls if unavailable.
- The fresh herbs can be adjusted based on preference or seasonality; parsley or thyme are good alternatives.
- Serve immediately or chill for up to an hour before serving to maintain freshness.
